Slow 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
Scale
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
