Nothing brings people together like a warm, cheesy dip, and this Espinaca Dip is the ultimate crowd-pleaser. Imagine a luscious blend of creamy Velveeta, rich cream cheese, and a touch of spice from Rotel tomatoes with chilies—trust me, this dip is pure magic. Whether you’re hosting a game night, a family gathering, or just craving a snack that hits all the right notes, this recipe is a game-changer.
Why You’ll Love Espinaca Dip
Is this Espinaca Dip for you? Let’s see. This dip is…
- Ultra creamy – A dreamy, smooth texture that’s perfect for dipping.
- Cheesy perfection – Velveeta and cream cheese make it extra rich.
- Slightly spicy – Thanks to the Rotel tomatoes with chilies.
- Super easy – Minimal effort for maximum flavor.
- Great for any occasion – Perfect for parties, movie nights, or game days.
Ingredients in Espinaca Dip
Here’s what makes this dip so irresistible:
- Velveeta Cheese: The key to that signature smooth, melty texture.
- Cream Cheese: Adds richness and tangy creaminess.
- Heavy Whipping Cream: Helps create the perfect consistency.
- Rotel Diced Tomatoes with Chilies: A pop of spice and juicy flavor.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
How to Make Espinaca Dip
Let’s dive into the steps to create this warm and cheesy delight:
Melt the Cheeses: In a large pot over low heat, add Velveeta cheese and cream cheese. Stir occasionally until melted and smooth.
Add the Cream: Pour in heavy whipping cream, stirring continuously to combine. This helps create a silky consistency.
Stir in Rotel: Drain Rotel diced tomatoes with chilies and mix them into the melted cheese blend. Stir until fully incorporated.
Simmer to Perfection: Let the dip heat for a few more minutes, stirring occasionally, until everything is well blended and heated through.
Serve Warm: Transfer to a serving dish or keep warm in a slow cooker for easy dipping.
How to Serve Espinaca Dip
- With Tortilla Chips: A classic pairing for the perfect crunch.
- With Fresh Veggies: Try sliced bell peppers, cucumbers, or carrots.
- As a Nacho Topping: Pour over crispy tortilla chips for an instant nacho feast.
- With Soft Pretzels: A warm, salty contrast to the creamy dip.
- As a Baked Potato Topping: Spoon it over a baked potato for an indulgent twist.
Nutrition Information (Per Serving)
- Serving Size: 1/4 cup
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg
Additional Tips & Variations
- Make it spicier: Add diced jalapeños or a pinch of cayenne pepper.
- Boost the flavor: Stir in cooked chorizo or crumbled bacon.
- Go dairy-free: Use dairy-free cheese and coconut cream as substitutes.
- Storage tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
This Espinaca Dip is a guaranteed hit—cheesy, creamy, and bursting with bold flavors. Perfect for dipping, drizzling, or devouring by the spoonful. Enjoy!
Espinaca Dip
Ingredients
- 1 lb. Velveeta cheese cut into cubes
- 16 oz. pkg. cream cheese cut into cubes (two 8-ounce blocks)
- ½ pt. heavy whipping cream 1 cup
- 29 oz. can Rotel diced tomatoes with chilies drained (two 14.5-ounce cans)
Instructions
- Combine Cheeses & Cream:
- In a medium saucepan over medium heat, combine Velveeta cheese, cream cheese, and heavy whipping cream. Stir occasionally until the cheeses melt and the mixture is smooth.
- Add Rotel:
- Stir in the drained Rotel diced tomatoes with chilies and cook for an additional 2-3 minutes until heated through.
- Serve & Enjoy:
- Serve warm with tortilla chips for dipping, or use as a topping for nachos or tacos.
Notes
- For extra flavor, add a pinch of cumin or chili powder for a slight kick!
- This dip is best served immediately while warm, but you can reheat it if needed.
- You can add sautéed spinach or other vegetables to make it more of a vegetarian dip!
