Spinach Queso Dip
This dip is so delicious you just won't believe how easy it is to make AND that it's only 3 ingredients. You can make it in the microwave or in the crockpot which is handy if you're serving it at a party and want to keep it warm.
Ingredients
Instructions
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Step 1
Peel back a corner of the frozen dip and microwave on HIGH for 2 minutes. Set aside. -
Step 2
In a large microwave-safe dish, combine undrained Rotel and Velveeta cheese. Microwave on HIGH 5 minutes or just until cheese melts. -
Step 3
Remove from microwave; stir in partially cooked spinach and artichoke dip. Microwave for an additional 3 to 5 minutes, or until cheese is melted. Stir until the mixture is well blended. Add milk if necessary to thin out the dip.Serve with tortilla chips.
Note
This recipe came straight from the Plain Chicken website, I have found a lot of great recipes there! Here are a couple tips she suggests, too.
- I recommend using TGI Friday’s Spinach Artichoke Dip because it has an alfredo sauce base with a hint of roasted garlic. The creamy spinach and artichoke dip really mellows out the spicy Rotel in this dip.
- I buy the TGI Friday’s Spinach Artichoke Dip at Walmart.
- To make the dip in the slow cooker, simply dump everything in the crockpot and cook on LOW for a few hours.
- You can also make the dip on the stovetop if you prefer.
- You can refrigerate any leftovers and reheat in the microwave or on the stove.
- When reheating the dip, you may need to add a splash of milk to thin out the dip.
- Use any heat level of Rotel that you prefer – Mild, Original, Mexican, or Hot.
