Espinaca Dip: A Creamy, Flavorful Party Favorite

Espinaca dip is a rich, creamy, and flavorful dip that is perfect for any party or gathering. With its combination of melted Velveeta, cream cheese, spinach, and spicy Rotel tomatoes, this dip is guaranteed to be a crowd-pleaser. It’s simple to make, especially when you use a crockpot, allowing you to enjoy the festivities without spending all your time in the kitchen.

Why You’ll Love Espinaca Dip

Before diving into the recipe, let’s explore why Espinaca Dip is the ultimate choice for your next gathering:

Creamy and Indulgent: The blend of Velveeta cheese, cream cheese, and heavy whipping cream creates a rich, smooth dip that’s irresistibly creamy. It’s the kind of dip that makes your taste buds do a happy dance.
Customizable Heat: The addition of jalapeños allows you to adjust the heat level. Whether you prefer a mild dip or something with a little more spice, you can easily modify the amount of jalapeño to suit your preferences. Most online recipes suggest ½ cup of jalapeños, but you can dial it back to ¼ cup if you like it more subdued.
Great for Any Occasion: Whether you’re hosting a holiday party, watching the big game, or having a casual get-together, Espinaca Dip fits any occasion. It’s perfect for dipping tortilla chips, veggie dippers, or even bread for a savory treat.
Crockpot Convenience: This dip is made in the crockpot, meaning less time spent on cooking and more time to enjoy the party. Simply toss all the ingredients into the slow cooker, let it melt together, and you’ll have a delicious dip ready in an hour or two.
Vegetable Boost: Hidden in the creamy dip is spinach, which not only adds a pop of color but also provides some extra nutrients. It’s a great way to sneak in some greens without compromising on taste!

Ingredients You’ll Need

Here’s what you’ll need to make Espinaca Dip:

1 lb. Velveeta cheese, cut into cubes
16 oz. pkg. cream cheese, cut into cubes (two 8-ounce blocks)
1/2 pt. heavy whipping cream (1 cup)
29 oz. can Rotel diced tomatoes with chilies, drained (two 14.5-ounce cans)
1/2 medium onion, finely chopped
1 1/2 cups frozen spinach, chopped, thawed, and squeezed dry
4 cubes chicken bouillon
1/2 cup 2% milk, add more if needed
1/4 cup jalapeño, chopped (adjust to desired heat level)

Directions

Prep the Ingredients: Begin by cutting the Velveeta cheese and cream cheese into cubes, and chop the onion and jalapeño to your desired size. Make sure the spinach is thawed and well-drained, as excess moisture can affect the dip’s consistency.
Add Everything to the Crockpot: Place all of the ingredients—Velveeta, cream cheese, heavy whipping cream, Rotel diced tomatoes with chilies, chopped onion, spinach, chicken bouillon cubes, and jalapeños—into your crockpot.
Cook: Turn the crockpot on to a low or medium heat setting. Let it heat through for about 1 to 2 hours, stirring occasionally. The goal is to melt all the ingredients and let them combine into a smooth, creamy dip.
Adjust Consistency: After the dip is melted and well-combined, check the consistency. If it’s too thick, add a little more milk (start with a tablespoon or two) until you reach your desired thickness. You can add more milk at any point if it thickens up while cooling.
Serve: Once the dip is hot and smooth, turn the crockpot to the “warm” setting if you’re not serving it immediately. The dip can sit on warm for hours without overcooking.
Enjoy: Serve your Espinaca Dip with tortilla chips, crispy tortilla strips, or veggie dippers (like carrots, cucumbers, or bell pepper slices). This dip pairs wonderfully with everything, making it an excellent choice for your appetizer spread.

Helpful Tips for Perfect Espinaca Dip

Don’t Overcook: Be sure not to leave the dip in the crockpot for too long. Overcooking can result in a grainy texture. One to two hours on low heat should be sufficient to get the dip melted and combined. After that, set the crockpot to warm to keep the dip at the perfect temperature for serving.
Use Full-Fat Ingredients: For the best flavor and creamy texture, it’s recommended to use full-fat versions of Velveeta cheese, cream cheese, and heavy whipping cream. This will give the dip the rich consistency that everyone loves.
Add More or Less Heat: The amount of jalapeño can be adjusted based on your heat tolerance. Start with ¼ cup of chopped jalapeños if you prefer a milder dip. If you want more heat, feel free to increase the amount to ½ cup or even more!
Substitute Ingredients: You can also experiment with substitutes if necessary. For instance, if you don’t have Rotel, you can use any diced tomatoes with mild or medium chilies. You can also substitute the chicken bouillon cubes with a low-sodium chicken broth if you prefer.
Make it Ahead: Espinaca dip can be made ahead of time. Simply follow the recipe and store the dip in an airtight container in the fridge for up to 3 days. When ready to serve, reheat it in the crockpot or microwave, adding a splash of milk to maintain the creamy texture.

Variations on Espinaca Dip

While the classic Espinaca Dip is undeniably delicious, you can customize it to suit your preferences or dietary needs:

Meat Lover’s Espinaca Dip: Add cooked sausage, chicken, or bacon to the dip for extra flavor and protein.
Spicy Version: For an extra kick, add chopped green chilies or even hot sauce. You can also increase the number of jalapeños or experiment with different chili varieties.
Vegetarian Option: This dip is already vegetarian-friendly, but you can enhance the veggie flavor by adding other veggies like mushrooms, red bell peppers, or even corn.
Dairy-Free Espinaca Dip: For those who are lactose intolerant or following a dairy-free diet, try using dairy-free cream cheese and non-dairy milk (like almond milk). You can also swap the Velveeta with a dairy-free cheese alternative.

Conclusion

Espinaca Dip is an incredibly easy and delicious dip that will become a favorite at your gatherings. With its creamy texture, flavorful ingredients, and customizable heat, it’s a crowd-pleaser for any occasion. Whether you’re serving it at a party, on game day, or simply for a cozy snack, this dip is sure to impress your guests.

So, grab your crockpot, gather the ingredients, and enjoy a warm, cheesy dip that everyone will love!

Espinaca Dip

Author: Melissa

Print Recipe

Ingredients

Scale

1 lb. Velveeta cheese, cut into cubes

16 oz. pkg. cream cheese, cut into cubes (two 8-ounce blocks)

1/2 pt. heavy whipping cream (1 cup)

29 oz. can Rotel diced tomatoes with chilies, drained (two 14.5-ounce cans)

1/2 medium onion, finely chopped

1 1/2 cups frozen spinach, chopped, thawed, and squeezed dry

4 cubes chicken bouillon

1/2 cup 2% milk, add more if needed

1/4 cup jalapeno, chopped, to desired heat (most online sites recommend ½ cup – I use about ¼ cup)

Instructions

Place all ingredients in a crockpot.
Heat through until melted and well combined.
Serve with tortilla chips or strips.
Notes:
Be sure not to overcook this. One or two hours in the crockpot should do it. Then turn the crockpot to warm.
This dip is also good with veggie dippers.