Espinaca Dip is a creamy, cheesy dip that’s perfect for parties, gatherings, or just a delicious snack. This version features Velveeta and cream cheese for richness, with the added zing of Rotel diced tomatoes with chilies.
Espinaca Dip
Ingredients:
- 1 lb Velveeta cheese, cut into cubes
- 16 oz package cream cheese (two 8-ounce blocks), cut into cubes
- 1/2 pint heavy whipping cream (1 cup)
- 29 oz can Rotel diced tomatoes with chilies, drained (or two 14.5-ounce cans)
Optional Add-ins:
- Fresh spinach (for a true “espinaca” flavor)
- Jalapeños or green chilies for extra spice
- Garlic powder or onion powder for extra flavor depth
Instructions:
1. Melt the Cheeses:
- In a large saucepan or skillet, combine the Velveeta and cream cheese with the heavy whipping cream over medium heat. Stir constantly to prevent burning. Continue stirring until the cheeses melt and the mixture is smooth and creamy.
2. Add the Rotel:
- Add the drained Rotel diced tomatoes with chilies to the cheese mixture. Stir until everything is well combined and heated through.
3. Optional Spinach:
- If you want to add spinach, you can stir in 1-2 cups of fresh spinach during the last few minutes of cooking. The spinach will wilt down and blend into the dip for added flavor and color.
4. Serve and Enjoy:
- Once everything is melted and combined, remove from heat. Serve the dip warm with tortilla chips, crackers, veggies, or pita bread for dipping.
Tips:
- Make it Spicy: Add diced jalapeños or green chilies if you want an extra kick of heat.
- Consistency: If you prefer a thicker dip, reduce the amount of heavy cream or cook it a little longer to thicken it up.
- Make Ahead: You can make this dip ahead of time and store it in the refrigerator. When ready to serve, reheat on the stovetop or microwave until warm.
This creamy and cheesy Espinaca Dip is sure to be a crowd favorite—rich, flavorful, and irresistibly delicious! 🧀🌶🍅
