Slow Cooker Spinach Queso Dip Recipe
I’ve always been a big fan of dips that bring people together — and let me tell you, this Slow Cooker Spinach Queso Dip Recipe is one of those crowd-pleasers that you’ll want to make again and again. It’s creamy, cheesy, and packed with just the right amount of spinach and spice from the Rotel tomatoes. Whenever friends come over for game day or a casual hangout, I pull this dip out, set it on the table, and watch it disappear.
What makes this Slow Cooker Spinach Queso Dip Recipe truly special is the ease and hands-off nature of using the slow cooker. You just toss everything in, let it melt into cheesy goodness, and keep it warm for hours. Plus, it’s flexible—you can serve it with chips, veggies, or even stuff it inside a sandwich. If you want a foolproof, irresistible appetizer that brings cozy vibes to any gathering, this recipe’s your new best friend.
Ingredients You’ll Need
Each ingredient in this Slow Cooker Spinach Queso Dip Recipe plays an important role to balance creaminess, flavor, and texture perfectly. Here’s a quick rundown to help you pick the best components without any guesswork.
- Velveeta cheese: This processed cheese melts smoothly, giving the dip that silky texture that’s hard to beat.
- Cream cheese: Adds tanginess and richness that brightens the dip and keeps it from being one-note cheesy.
- Frozen spinach: A great way to sneak some greens into a cheesy treat. Make sure to thaw and squeeze out the moisture well so your dip isn’t watery.
- Rotel tomatoes: These diced tomatoes with green chilies add a little kick and fresh flavor without overpowering the dip.
- Sliced bacon: Crispy cooked bacon brings smoky crunch that elevates every bite. Don’t skip this if you’re a bacon fan—I sure don’t!
Variations
What I love about the Slow Cooker Spinach Queso Dip Recipe is how easy it is to personalize. Here are a few ways I like to switch it up depending on the occasion or mood.
- Vegetarian version: Skip the bacon and add a little smoked paprika or chipotle powder for that smoky vibe without meat. I’ve done this for family members who don’t eat pork, and it’s still fantastic.
- Extra spicy: Toss in some diced jalapeños or more Rotel with chiles to turn up the heat—just enough to tingle the tongue without stealing the show.
- Cheese swaps: Using pepper jack cheese instead of Velveeta boosts flavor complexity. I tried it once and loved the little spicy surprises in each bite.
How to Make Slow Cooker Spinach Queso Dip Recipe
Step 1: Prepare Your Ingredients
First things first, get your ingredients ready. Cube the Velveeta and cream cheese so they’ll melt evenly and faster. If you’re using frozen spinach, make sure it’s completely thawed and then squeeze out as much moisture as you can—this keeps your dip from getting watery. Cook the bacon until it’s nice and crispy. I like to do this on the stovetop in a pan; then, chop it roughly for mixing later. Trust me, crispy bacon bits sprinkled on top is a game changer.
Step 2: Combine Ingredients in the Slow Cooker
Once your ingredients are prepped, toss the cubes of Velveeta and cream cheese into the slow cooker. Add the thawed and squeezed spinach, and pour in both cans of Rotel tomatoes with their juices. Give everything a gentle stir so the cheeses start melding with the tomatoes and spinach. I usually set the slow cooker on low for about 2 hours, stirring halfway through to prevent sticking and help everything melt evenly.
Step 3: Add Bacon and Heat Through
With about 15 minutes left, stir in the cooked bacon pieces. This step ensures the bacon stays crunchy rather than soggy. Keep the slow cooker on warm if you’re serving right away, or use the low setting to keep it melty but not burning. The aroma alone will have everyone hovering near the table!
How to Serve Slow Cooker Spinach Queso Dip Recipe
Garnishes
I love topping this dip with fresh chopped cilantro and a squeeze of lime juice to brighten it up. Sometimes, a few sliced green onions or a sprinkle of smoked paprika works wonders too. These simple garnishes add color and a fresh pop of flavor that balances the rich cheese perfectly.
Side Dishes
For dipping, I’m all about sturdy tortilla chips, pita wedges, or even crunchy vegetable sticks like carrots and celery. On occasion, I’ve paired this dip with warm naan or crusty bread slices, which soak up the queso like a dream. Don’t overlook simple crackers either—they’re great for parties where you want easy grab-and-go options.
Creative Ways to Present
One time for a holiday party, I served this Slow Cooker Spinach Queso Dip Recipe inside hollowed-out mini bell peppers instead of chips—it was a colorful and festive twist that wowed the crowd. Another fun idea is to use the dip as a topping for baked potatoes or as a filling for stuffed jalapeños. These little presentations make your appetizer stand out and get people talking.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which sometimes doesn’t happen with this dip!), store them in an airtight container in the fridge. It usually keeps well for 3 to 4 days. I recommend giving it a good stir before reheating to help everything blend back together. Just remember spinach releases water as it sits, so the texture might be a tad different but still delicious.
Freezing
I’ve frozen this dip a couple of times when I made too much. Freeze it in small containers or freezer bags to portion easily. When you’re ready, thaw overnight in the refrigerator and reheat gently in a saucepan or slow cooker on low. The cheese may separate a bit, so whisking during reheating helps smooth it back out.
Reheating
Reheating is best done slowly to keep the texture creamy. I usually use my slow cooker on the warm setting or a low flame on the stovetop with frequent stirring. If you find it’s too thick, adding a splash of milk or broth helps loosen it up nicely without losing flavor.
FAQs
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Can I use fresh spinach instead of frozen in this Slow Cooker Spinach Queso Dip Recipe?
Yes, you can! Just make sure to sauté fresh spinach first to wilt it and remove excess moisture. Fresh spinach has more water content, so cooking it down prevents your dip from becoming too watery.
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Why do you use Velveeta instead of other cheeses?
Velveeta melts incredibly smoothly and creates that signature silky texture that makes this dip irresistible. While you can substitute other cheeses, you might lose some of that luscious creaminess that Velveeta provides.
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Can I make this dip on the stove instead of a slow cooker?
Absolutely! You can melt the cheeses in a saucepan over low heat, stirring frequently to prevent burning. Just make sure to add the spinach and tomatoes once the cheese is almost melted and finish cooking together until warm and blended.
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How spicy is this Slow Cooker Spinach Queso Dip Recipe?
The level of spice depends mostly on the Rotel tomatoes you use. They have a mild kick of chilies, so it’s typically a gentle heat. You can adjust by adding jalapeños or spicy cheese if you like more heat.
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What do you recommend for dipping?
Tortilla chips are the classic choice, but I also enjoy pita wedges, fresh veggies like celery or carrots, and even slices of crusty bread. Variety lets everyone find their favorite pairing!
Final Thoughts
This Slow Cooker Spinach Queso Dip Recipe has become one of my go-to party starters for good reason. It’s super simple to make yet feels indulgent and comforting, which I think everyone appreciates. Whether you’re entertaining friends or just craving something cheesy and satisfying, this dip has your back. Give it a try—you might find it’s the new favorite dip everyone asks you to bring!
Print
Slow Cooker Spinach Queso Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: Approximately 10–12 servings 1x
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: Tex-Mex
Description
A creamy and flavorful Slow Cooker Spinach Queso Dip featuring melted Velveeta, cream cheese, savory bacon, spinach, and zesty Rotel tomatoes. Perfect for parties and gatherings, this easy-to-make dip combines gooey cheese with vibrant vegetables and crispy bacon, slow-cooked to perfection for a warm, comforting appetizer.
Ingredients
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)
Meat
- ½ lb. bacon, sliced and cooked until crispy
Instructions
- Prepare the bacon: Cook the sliced bacon in a skillet over medium heat until crispy. Once done, transfer to a paper towel-lined plate to drain excess fat and then chop or crumble into bite-sized pieces.
- Mix the base ingredients: In the slow cooker, add the cubed Velveeta cheese, cubed cream cheese, thawed and thoroughly squeezed dry spinach, and the Rotel tomatoes with their juices. Stir gently to combine the ingredients evenly.
- Add bacon to the dip: Fold in the cooked and crumbled bacon into the cheese and vegetable mixture in the slow cooker.
- Cook the dip: Cover and cook on low heat for 2 to 3 hours, stirring occasionally to ensure the cheeses melt smoothly and the dip is evenly heated throughout.
- Serve warm: Once the cheese is fully melted and the dip is hot and bubbly, transfer to a serving dish or leave in the slow cooker on the warm setting. Serve with tortilla chips, crackers, or fresh vegetables for dipping.
Notes
- Be sure to thoroughly squeeze the spinach to avoid excess liquid in the dip which can make it watery.
- Stir the dip every 30-45 minutes to prevent cheese from sticking to the slow cooker edges and to promote even melting.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stove or in the slow cooker.
- For a spicier version, use Rotel with jalapeños or add chopped green chilies.
Keywords: slow cooker queso dip, spinach queso dip, party dip, Velveeta dip, cheesy spinach dip, bacon queso dip
