Mi Ranchito Espinaca Dip Recipe
Topic:: Mi Ranchito Espinaca Dip Recipe
Mi Ranchito Espinaca Dip Recipe
Queso dip made with spinach, cream cheese, Rotel tomatoes and chiles, Velveeta and whipped cream is called Espinaca Dip. The jalapeño pepper cube adds a nice bite to the flavour, but it’s not overpowering.
In addition to tortilla chips, this Tex-Mex dip can be served with various vegetable dippers such as bell peppers, zucchini slices, sugar snap peas, or any other vegetable of your choice. It’s elementary to make because you just put everything in a crockpot to heat up.
In addition to tailgating, Espinaca Dip is an excellent appetiser for parties and entertaining, especially if you’re hosting a large group of friends and family around to watch the big game. It was a massive hit at yesterday night’s baby shower where I brought it. When hosting during the holidays, this dish is also an excellent starter. If you serve this delicious dip to your visitors, they won’t be able to resist!
Mylia Roan and her husband Jared served as leaders of our Young Couples’ Sunday school class for many years, and Mylia gave me this recipe. Mylia prepared this one time for one of our meetings, and it was a treat to everyone–especially me. Since then, I’ve served this dish countless times, and it’s always a hit. The recipe has also appeared on food.com and a few other websites. Espinaca Dip from Jose Pepper’s Overland, Kansas, Grill and Cantina is reportedly the inspiration. I’m not sure who came up with the recipe in the first place. But I’m grateful for Mylia sharing it with me.
Be forewarned! This recipe is exceedingly fatty and highly addictive! But if you’re on the hunt for a tremendous lip-smacking snack, then Espinaca Dip is an excellent recipe for you! 2 packages of Philadelphia Cream Cheese, measured in 16-ounce portions.
Mi Ranchito Espinaca Dip Recipe
PrintMi Ranchito Espinaca Dip Recipe
- Prep Time: 10
- Cook Time: 60
- Total Time: 1 hour 10 minutes
Ingredients
- 2 cups of heavy cream
- Drained Rotel diced tomatoes in 2 (4 ounces) cans
- A quarter of a jalapeno
- 8 ounces frozen chopped spinach
- 4 chicken bouillon cubes
- Approximately eight ounces of Velveeta cheese
- a half-cup
- 1/2 a chopped onion
Instructions
- Crockpot cooking is recommended for this recipe.
- Mix all ingredients in the crock cooker.
- Stir occasionally.
- Prepare the spinach, Rotel, jalapeno peppers, bouillon cubes, milk, and sliced onion the night before you want to serve the soup for richer flavour and more time.
Keywords: mi ranchito espinaca dip recipe, mi ranchito espinaca cheese dip recipe
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