Name: Espinaca
Ingredients: 16 oz cream cheese 1/2 pint heavy cream 2 4-oz cans Rotel tomatoes, drained 1/4 cup diced jalapeno 8 oz frozen chopped spinach, thawed and squeezed dry 4 chicken bouillon cubes 8 oz Velveeta cheese 1/2 cup milk 1/2 onion, chopped

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I love cheese dip of any sort, but this Espinaca is especially delicious! I use Homemade Velveeta in this recipe, but of course you can use store bought. It’s the perfect side for Smoky Pulled Sheet Pan Chicken Nachos!

This recipe is simple to make – all ingredients get thrown in a pot (or the crockpot) together and cooked over low to medium-low heat until melted and combined. That’s it!

Espinaca

Author: Sarah

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Ingredients

Scale

16 oz cream cheese

1/2 pint heavy cream

2 4-oz cans Rotel tomatoes, drained

1/4 cup diced jalapeno

8 oz frozen chopped spinach, thawed and squeezed dry

4 chicken bouillon cubes

8 oz Velveeta cheese

1/2 cup milk

1/2 onion, chopped

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Instructions

Mix all ingredients together in a saucepan over medium low heat, stirring occasionally, until all ingredients are melted and well combined.

Notes

This recipe can also be made in the crockpot. Place all ingredients in the crockpot over low heat, and stir occasionally.