Mi Ranchito Espinaca Dip Recipe
- Prep Time: 10
- Cook Time: 60
- Total Time: 1 hour 10 minutes
Ingredients
Scale
- 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
Find it online: https://alazharfoodie.com/mi-ranchito-espinaca-dip-recipe/