Espinaca Dip – A Creamy, Cheesy Party Favorite
This warm, cheesy, and slightly spicy Espinaca Dip is perfect for game days, parties, or any gathering! Made with Velveeta, cream cheese, heavy cream, and Rotel tomatoes, it’s rich, creamy, and full of bold flavors. Serve it with fresh tortilla chips, and watch it disappear in minutes!
Ingredients:
- 1 lb. Velveeta cheese, cut into cubes
- 16 oz. cream cheese (two 8-ounce blocks), cut into cubes
- ½ pint (1 cup) heavy whipping cream
- 29 oz. Rotel diced tomatoes with chilies, drained (two 14.5-ounce cans)
- ½ teaspoon garlic powder (optional, for extra flavor)
- ½ teaspoon cumin (optional, for a smoky kick)
- ½ teaspoon smoked paprika (optional)
- ½ cup chopped fresh spinach (optional, for a classic “Espinaca” touch)
Instructions:
- Melt the cheeses – In a large saucepan or slow cooker, combine Velveeta, cream cheese, and heavy cream over low heat. Stir frequently until melted and smooth.
- Add the Rotel – Stir in the drained Rotel tomatoes, mixing well.
- Season – Add garlic powder, cumin, and smoked paprika, if using. Stir to combine.
- For extra creaminess – Let simmer for 5 minutes, stirring occasionally.
- Add spinach (optional) – Stir in chopped fresh spinach until wilted.
- Serve warm – Transfer to a serving bowl and enjoy with tortilla chips, crackers, or fresh veggies!
Tips for Success:
Use a slow cooker – Keep the dip warm for hours on low heat.
Make it spicier – Use spicy Rotel or add diced jalapeños.
Add protein – Stir in cooked chorizo, sausage, or shredded chicken.
Thin it out – If the dip is too thick, stir in extra cream or milk.
Why You’ll Love This Recipe:
Ultra creamy & cheesy
Easy to make in one pot
Perfect for parties & game days
Customizable to your taste
This Espinaca Dip is the ultimate cheesy indulgence! Try it at your next gathering, and let me know how it turns out!