Slow Cooker Queso Spinach Dip Recipe
This Slow Cooker Queso Spinach Dip is a creamy, cheesy appetizer perfect for parties and gatherings. Made with Velveeta cheese, spinach, crispy bacon, Rotel tomatoes, and cream cheese, it’s rich and flavorful with a delightful blend of textures and a hint of spiciness from the tomatoes. The slow cooker allows the ingredients to meld perfectly, creating an easy warm dip to serve with chips or veggies.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 8 to 10 servings 1x
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
Cheese
- 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 until crispy
Instructions
- Prepare the Spinach: Thaw the frozen spinach completely. Once thawed, place the spinach in a clean dish towel and squeeze firmly over the sink to remove as much excess water as possible. This step is important to avoid a watery dip.
- Cook the Bacon: Slice the bacon into pieces and cook in a skillet over medium heat until crispy. Remove from pan and drain on paper towels to remove excess grease. Set aside.
- Add Ingredients to Slow Cooker: Place cubed Velveeta cheese, cream cheese, drained spinach, crispy bacon, and Rotel tomatoes into your slow cooker. Stir to combine all ingredients evenly.
- Cook on High: Cover the slow cooker and cook on HIGH for 2 hours. Stir occasionally during cooking to ensure cheese melts evenly and ingredients blend thoroughly.
- Serve Warm: Once fully melted and combined, give the dip a final stir and transfer to a serving dish. Serve immediately with tortilla chips, pita, or fresh vegetables for dipping.
Notes
- Make sure to squeeze out all excess water from the thawed spinach to prevent the dip from becoming watery.
- Use thick-cut bacon for more texture, but regular bacon works fine as well.
- You can substitute Rotel tomatoes with your favorite diced tomatoes and a small amount of diced jalapeños if preferred.
- This dip can be kept warm in the slow cooker on the LOW setting for up to 2 hours after cooking.
- For a vegetarian version, omit the bacon and consider adding sautéed mushrooms or caramelized onions instead.
Nutrition
- Serving Size: 1/8 of recipe (about 1/2 cup)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0.3g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 55mg
Keywords: slow cooker queso dip, spinach dip, party dip, Velveeta dip, bacon dip, Rotel queso, creamy dip
Find it online: https://platedbyemma.com/slow-cooker-queso-spinach-dip-recipe/
