Espinaca Dip (Fabulous Appetizer)

Chef #756167's Note:

This Espinaca Dip resembles the one at Jose Peppers, but most people have told me it is much better. You can decide for yourself. This is so easy and doesn't take much time out of your day. It is great for office parties too.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 16 ounces Philadelphia Cream Cheese
• 1/2 pint heavy whipping cream
• 2 (4 ounce) cans Rotel diced tomatoes, drained
• 1/4 cup jalapeno
• 8 ounces frozen chopped spinach
• 4 chicken bouillon cubes
• 8 ounces Velveeta cheese
• 1/2 cup milk
• 1/2 onion, chopped

Directions:

1. This is best cooked in a crock pot.
2. Mix all ingredients in the crock pot.
3. Stir occasionally.
4. For better taste and if you have time, mix the whipping cream, Rotel, jalapeno's, spinach, bouillon cubes, milk and chopped onion together in a sealed container and put in the refrigerator the night before you want to prepare it.

Reviews

[monti523]

Thank you so much for posting this!! I've been trying to re-create this for years (ever since moving away from KC)! I made a couple of changes, which I think makes it taste exactly like Jose Peppers. First off, I didn't use Velveeta. I used hot pepper cheese. (This is NOT pepper jack). This is white American cheese with jalapenos in it. I then didn't add the 1/4 cup jalapeno. If you don't have hot pepper cheese available, you could use white American (and then add the jalapeno). Then, instead of using 16 ounces cream cheese, I used only 8 ounces, increasing the hot pepper cheese then to 16 ounces. The first time I made this, it turned out to be an icky green color--still tasted good--but now I make sure to cook the spinach first, drain it (probably everyone else already knew to do this :)), and then I probably only use about 4 ounces of spinach, not the whole 8. Anyway, these are just my preferences, but if you're really searching for that Jose Pepper's taste, this is the closest I've ever gotten!!

[Cooks4three+me]

I was excited when I found this recipe!! I did cut the recipe in half only 3 people in my house would even try it! I used "Del Monte_Petite Cut tomatoes with Zesty Jalapenos" instead of the Rotel tomatoes and did not add the jalapenos. I also used an extra-sharp cheddar cheese instead of the Velveeta. I knew I was making this dip for dinner and started in the afternoon, preparing the night before items together to soak in the fride for a couple hours. Then when I was ready to cook the dip I used my stop top to melt down the cheddar, cream cheese and milk stirring constantly. Then adding the prepared ingredients stired till everything was combinded. It came out perfect. Just like my family has enjoyed at our local mexican canitina!!

[highcotton]

I've always thought queso was highly-overrated, but this recipe took it to a whole new level! I also used a white pepper cheese instead of Velveeta, but otherwise followed it exactly. Two of my children stopped by the next day and tried it. It had solidified in the refrigerator, of course, but they thought it was fabulous as a cold spread instead of a hot dip. I've been asked to make it as an Easter appetizer so they can decide which way they like it best. Thanks for sharing a great recipe!