1block (8 ounces)cream cheese, cut into 1-inch cubes
12ounceswhite American cheese, shredded
4ouncespepper-jack cheese, shredded
1can (15 ounces)Rotel (diced green chilies and tomatoes), drained
1/2Tablespoonminced jalapeno (optional)
1 ½cupsfreshly chopped spinach leaves
3 to 4Tablespoonsmilk
Tortilla Chips, Sliced Veggies and Bread, to serve with dip
STOVETOP INSTRUCTIONS:Combine the cream cheese, American cheese, pepper-jack cheese, butter, Rotel and jalapeno in a large saucepan. Turn heat to medium and stir until everything melts together.
Once cheese has melted, stir in the chopped spinach and one tablespoon of milk at a time, until cheese dip reaches your desired consistency. (I like mine on the thinner side so I use all 4 Tablespoons.)Transfer dip to a serving dish and enjoy!
SLOW COOKER INSTRUCTIONS:Place cream cheese, American cheese, pepper-jack cheese, butter, Rotel and jalapeno in a greased slow cooker. (I use the 4 quart size for this dip.)Cover with lid and turn heat to the low setting. Cook for one hour. Remove lid and stir in chopped spinach and desired amount of milk. Cook for another 20 minutes or until cheese is completely melted. Stir to combine and serve!
*Leftover cheese dip can be stored in an air tight container in the fridge for up to 1 day. To reheat: place in a microwave safe dish and heat in 30 second increments until melted. You can add a little milk, if needed.