Prep 15 mins
Cook 45 mins
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.
- 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
- This is best cooked in a crock pot.
- Mix all ingredients in the crock pot.
- Stir occasionally.
- 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.
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!!
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!!
Jose Peppers is ok. but being from JO Co I have to tell you that MiRanchito blows the doors off Jose P's. Try their espinaca it is made with white cheese. Ive tried to make it at home and now that i've found this recipe...i use Cacique cheese from the local grocery store this is the closest i've found to MiRanchitos cheese. my mom use to use velveeta for nachos on movie night when growing up...sorry mom no longer a kid, i prefer a real cheese.