Espinaca Dip

Ingredients:

1 lb. Velveeta cheese, cut into cubes
16 oz. pkg. cream cheese, cut into 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)

Directions:

Place all ingredients in a crockpot.
Heat through until melted and well combined.
Serve with tortilla chips or strips.
Notes:
Be sure not to overcook this. One or two hours in the crockpot should do it. Then turn the crockpot to warm.
This dip is also good with veggie dippers.