Shannon's White Cheese Dip

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.

Original recipe makes 20 servings

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
1/2 cup milk
1/2 onion, finely diced
1/4 cup chopped jalapeno pepper, or to taste
4 cubes chicken bouillon

PREP

10 mins
COOK

2 hrs
READY IN

2 hrs 10 mins

Directions

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