Espinaca Dip – Kim’s

We agree with Kim. This is great on everything (chips, crackers, eggs, veggies, …)

Note: Make this a few hours ahead of time and keep it warm in the Crock-Pot. Like all dips, this one needs time for the flavors to develop and meld.


  • 16 oz. (2 packages) of cream cheese
  • 8 oz. (1/2 small box) Velveeta cheese
  • 1/8 cup diced jalapenos (deli style in glass jar)
  • 1/8 cup jalapeno juice (from same jar)
  • 1 small white onion, chopped
  • 10 oz. (1 block) chopped frozen spinach
  • 1/2 cup milk
  • 1/2 pint (1 cup) whipping cream
  • 20 oz. (2 cans) RO*TEL Original Diced Tomatoes and Green Chilies
  • 3 cubes of chicken bullion


  1. Completely melt the cream cheese and Velveeta in the microwave.
  2. Place the melted cheese and remaining ingredients in a Crock-Pot.
  3. Heat on low, stirring occasionally, until heated through.
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