Slow Cooker Queso Spinach Dip Recipe
Introduction
This Slow Cooker Queso Spinach Dip is a creamy, cheesy delight perfect for parties or cozy nights in. Combining Velveeta, cream cheese, flavorful Rotel tomatoes, crispy bacon, and nutrient-rich spinach, it’s an easy crowd-pleaser that melts together beautifully in the slow cooker.
Ingredients
- 32 oz. Velveeta cheese, cubed
- 10 oz. frozen spinach, thawed and squeezed dry
- ½ lb. bacon, sliced and cooked
- 20 oz. Rotel tomatoes (two 10 oz. cans)
- 8 oz. cream cheese, cubed
Instructions
- Step 1: Prepare the spinach by thawing it completely and squeezing out as much liquid as possible using a dish towel to avoid a watery dip.
- Step 2: Place the Velveeta cubes, thawed and drained spinach, cooked bacon slices, Rotel tomatoes, and cream cheese cubes into the slow cooker.
- Step 3: Cook on HIGH for 2 hours, stirring occasionally to ensure all the ingredients melt and blend evenly.
Tips & Variations
- For a spicier kick, use Rotel tomatoes with added jalapeños or mix in some chopped green chilies.
- Try substituting the bacon with cooked sausage or omit it for a vegetarian version.
- Serve with tortilla chips, toasted baguette slices, or fresh veggies for dipping.
- To make the dip thicker, let it cook a little longer or reduce any extra liquid by draining the spinach well.
Storage
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, stirring frequently to restore the creamy texture. If needed, add a splash of milk to loosen the dip when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this dip without a slow cooker?
Yes, you can make this dip on the stovetop by gently heating all ingredients in a saucepan over low heat until melted and smooth, stirring frequently to prevent burning.
Can fresh spinach be used instead of frozen?
Yes, fresh spinach works well. Use about 8 cups of fresh spinach, wilt it in a pan first, then squeeze out excess moisture before adding to the dip.
PrintSlow Cooker Queso Spinach Dip Recipe
This Slow Cooker Queso Spinach Dip is a creamy, cheesy appetizer perfect for gatherings and parties. Loaded with Velveeta cheese, spinach, bacon, Rotel tomatoes, and cream cheese, it melts together in the slow cooker to create an irresistible, warm dip that’s easy to prepare and serve.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: Approximately 8 servings 1x
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
Ingredients
Cheeses
- 32 oz. Velveeta cheese, cubed
- 8 oz. cream cheese, cubed
Vegetables
- 10 oz. frozen spinach, thawed and squeezed dry
- 20 oz. Rotel tomatoes (two 10 oz. cans, drained)
Meat
- ½ lb. bacon, sliced and cooked crisp
Instructions
- Prepare the spinach: Thaw the frozen spinach completely and squeeze out any excess moisture using a dish towel. This ensures the dip won’t be watery.
- Cook the bacon: Slice the bacon and cook it until crisp. Drain the cooked bacon on paper towels to remove excess grease.
- Add ingredients to slow cooker: Place the cubed Velveeta, cream cheese, drained Rotel tomatoes, cooked bacon, and well-drained spinach into the slow cooker.
- Cook the dip: Set the slow cooker to HIGH and cook the mixture for 2 hours, stirring occasionally to help the cheeses melt evenly and blend all flavors together.
Notes
- Make sure to thoroughly squeeze out the frozen spinach to avoid excess water diluting the dip.
- Stir intermittently during cooking to prevent cheese from sticking to the sides and promote even melting.
- This dip can be kept warm on the low setting of the slow cooker for several hours after cooking.
- Serve with tortilla chips, crackers, or fresh vegetables for dipping.
- To make it less salty, use a low-sodium Velveeta alternative or reduce the amount of bacon.
Keywords: slow cooker queso dip, spinach dip, Velveeta queso, party dip, cheesy bacon dip, Rotel queso
