Creamy Espinaca Dip: A Cheesy, Warm Game-Day Appetizer Recipe
Ingredients
- 1 lb. Velveeta cheese, cubed
- 16 oz. cream cheese, cubed (two 8-oz blocks)
- 1 cup heavy whipping cream
- 29 oz. Rotel diced tomatoes with chilies, drained (two 14.5-oz cans)
Preparation
Step 1: Prep Ingredients
Cube Velveeta and cream cheese for even melting. Drain Rotel tomatoes, reserving juice for optional heat. Let cheeses soften at room temperature for 10–15 minutes for easier handling.
Step 2: Melt Cheese Mixture
Combine cheeses and heavy cream in a saucepan or slow cooker. Stir over medium-low heat until smooth (10–15 minutes). For slow cooker, use low heat for 1–2 hours, stirring occasionally.
Step 3: Add Tomatoes
Stir in drained Rotel tomatoes. Simmer for 5–10 minutes to blend flavors. Add reserved Rotel juice for extra spice (optional).
Step 4: Serve Warm
Transfer to a serving dish. Keep warm in a mini crockpot or chafing dish. Garnish with cilantro or green onions. Serve with tortilla chips, veggies, or crackers. Perfect for nachos or baked potatoes!
Customization Ideas
- Spicy: Add jalapeños, cayenne, or hot sauce.
- Herby: Stir in cilantro, parsley, or oregano.
- Meaty: Add chorizo, bacon, or ground beef.
- Crunchy: Top with crushed tortilla chips or pumpkin seeds.
- Cheesy: Use Monterey Jack, cheddar, or queso fresco.
Enjoy this crowd-pleasing, easy-to-make dip that’s perfect for game day, parties, or cozy nights in!
