Queso Dip

This is the dip we served at Sadie's farewell lunch. 

Got this recipe from my friend Lindsey.  

 https://cantstayoutofthekitchen.com/2012/07/17/espinaca-dip/

Espinaca Dip

• 1 lb. Velveeta cheese cut in cubes
• 16 oz. pkg. cream cheese cut in 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 in a crockpot and heat through.
• Serve with tortilla chips or strips.

NOTES

NOTE: Be sure not to overcook this. One or two hours in the crockpot should do it. Then turn crockpot to warm.

 

NOTE: This dip is also good with veggie dippers.