Espinaca Dip 

Ingredients:

1 lb. Velveeta cheese, cut into cubes
16 oz. cream cheese, cut into cubes (two 8-ounce blocks)
1/2 pt. heavy whipping cream (1 cup)
29 oz. can Rotel diced tomatoes with chilies, drained (or two 14.5-ounce cans)
1/2 medium onion, finely chopped
1 1/2 cups frozen spinach, chopped, thawed, and squeezed dry
4 cubes chicken bouillon
1/2 cup 2% milk (add more if needed)
1/4 cup jalapeño, chopped (adjust to desired heat)
Instructions:

Combine Ingredients:
In a large pot, combine the Velveeta cheese, cream cheese, heavy whipping cream, drained Rotel tomatoes, chopped onion, thawed spinach, chicken bouillon cubes, and chopped jalapeño.
Cook the Dip:
Heat the mixture over medium heat, stirring frequently until the cheeses are melted and the dip is smooth.
If the dip is too thick, gradually add the 2% milk until you reach your desired consistency.
Serve:
Once everything is well combined and heated through, remove from heat and serve warm with tortilla chips, pita bread, or fresh veggies.