Thanks Nichelle for nudging me and reminding me to get this posted! This recipe is actually a dip and we like it over chicken. For recipe group I served it over grilled chicken breasts, but I also get lots of compliments on it as just a Appetizer.
16 oz. Philadelphia Cream Cheese
1/2 pint heavy whipping cream
2 4oz. cans of Rotel diced tomatoes, drained
1/4 cup jalapenos (I usually leave these out)
8 oz. frozen chopped spinach
4 chicken bouillon cubes(leave these out for gluten-free)
8 oz. Velveeta cheese
1/2 cup milk
Heat all ingredients together in a crock pot. Stir occasionally. If serving over chicken, pour over chicken breasts. Mixture will thicken as it sits so you might want to add a little more milk.
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