Shannon's White Cheese Dip recipe

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Ingredients

2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
2 (8 ounce) packages cream cheese, cut into cubes
1 cup heavy whipping cream
1 (8 ounce) package processed cheese food (such as Velveeta®), cut into cubes
1 (8 ounce) package frozen chopped spinach, thawed and drained
½ cup milk
½ onion, finely diced
¼ cup chopped jalapeno pepper, or to taste
4 cubes chicken bouillon

Nutrition Info

171.2 calories
carbohydrate: 4.4 g
cholesterol: 50.5 mg
fat: 15.3 g
fiber: 0.7 g
protein: 5 g
saturatedFat: 9.4 g
servingSize: -
sodium: 566.2 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine diced tomatoes with green chile peppers, cream cheese, cream, cheese food, spinach, milk, onion, jalapeno pepper, and chicken bouillon in the crock of a slow cooker.

  2. Cook on Low, stirring regularly, until smooth, about 2 hours.

Recipe Yield

20 servings

Recipe Note

My daughter-in-law made this for a Christmas appetizer, and it was a hit. I had to have the recipe. For having Ro*Tel® and jalapenos in it, it really isn't that hot. This recipe can also easily be cut in half.

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