Monday, October 28, 2013

Espinaca Dip

I made this for an appetizer for a football party.  I liked it, Don said he like regular queso dip better. 
ESPINACA DIP


1 lb. of Velveeta cheese, cut in cubes
2  8 oz. cream cheese blocks, cut in cubes
1/2 pint of heavy whipping cream
2 cans of Rotel diced tomatoes with chilies (drained)
1/2 onion (finely chopped)
1 – 1/2 cups of chopped frozen spinach
4 cubes of chicken bouillon
1/2 cup milk (add more if needed)
Chopped jalapeno to desired heat (online recipes indicate 1/2 cup--I used 1/4 cup

Place all in a crockpot and heat through.Beth cooked it for 2-3 hours on high. Serve with tortilla chips or strips.

 

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