Spinach Rotel Cheese Dip
Equipment
- 1 Medium saucepan
- 1 wooden spoon or silicone spatula
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup
- 2 Small bowls
- 1 serving bowl or fondue pot
Ingredients
- 8 ounce cream cheese softened
- 16 ounce processed cheese cubed
- 10 ounce diced tomatoes with green chiles Rotel; undrained
- 10 ounce frozen chopped spinach thawed and well-drained
- 1/2 cup whole milk
- 1/2 cup shredded cheddar cheese sharp
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon black pepper freshly ground
- 1 tablespoon butter unsalted
Instructions
- Thaw the frozen spinach completely, then squeeze it very dry in your hands or in a clean kitchen towel to remove as much moisture as possible.
- Cube the processed cheese and cut the cream cheese into chunks on a cutting board for quicker melting.
- Place a medium saucepan over medium-low heat and add the butter to melt.
- Add the Rotel (with juices) to the pan and warm it for 1–2 minutes, stirring occasionally.
- Stir in the milk and bring just to a gentle simmer without boiling.
- Add the processed cheese cubes and cream cheese pieces to the saucepan and cook, stirring constantly, until mostly melted and smooth.
- Sprinkle in the shredded cheddar cheese and continue stirring until fully melted and incorporated.
- Add the squeezed, chopped spinach to the pan and stir to distribute it evenly throughout the cheese mixture.
- Season with garlic powder, onion powder, smoked paprika, salt, and black pepper, then stir to combine and taste, adjusting seasoning as needed.
- Reduce heat to low and cook for another 2–3 minutes, stirring frequently, until the dip is hot and velvety.
- Remove the saucepan from the heat and let the dip rest for 5 minutes to slightly thicken.
- Transfer the Spinach Rotel Cheese Dip to a warm serving bowl or fondue pot and serve with tortilla chips, toasted bread, or vegetable sticks.
Notes
For best results, make sure the spinach is very dry so the dip stays thick and creamy instead of watery, and keep the heat on medium-low to prevent the cheese from scorching or becoming grainy. If the dip thickens too much as it sits, whisk in a tablespoon of warm milk at a time until you reach the desired consistency, and keep it over very low heat or in a slow cooker on “warm” when serving for parties. You can easily add cooked crumbled sausage, ground beef, or bacon for a heartier version, or adjust the heat level with hotter Rotel, a pinch of cayenne, or minced jalapeño. Store leftovers covered in the refrigerator for up to 3 days and reheat gently on the stove or in the microwave, stirring often to keep it smooth.
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