Slow Cooker Queso Spinach Dip Recipe
Introduction
This Slow Cooker Queso Spinach Dip is a creamy, cheesy appetizer perfect for parties or cozy nights in. Made with Velveeta, cream cheese, bacon, spinach, and Rotel tomatoes, it’s an easy crowd-pleaser that you simply let cook while you relax.
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: Thoroughly drain the thawed spinach by squeezing it in a clean dish towel to remove excess moisture.
- Step 2: Add the cubed Velveeta, drained spinach, cooked bacon slices, Rotel tomatoes (with juice), and cubed cream cheese into the slow cooker.
- Step 3: Cook on HIGH for 2 hours, stirring occasionally to help everything melt and combine evenly.
- Step 4: Serve warm with chips, crackers, or fresh veggies.
Tips & Variations
- If the dip thickens during serving, add a splash of milk to reach your desired consistency.
- For a spicy kick, add diced jalapeños, use spicy Rotel tomatoes, or mix in hot sauce gradually to taste.
- Make sure to squeeze the spinach well to avoid watery dip.
Storage
Store any leftover queso dip in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stovetop over medium heat, stirring frequently until heated throughout. Avoid high heat to prevent burning.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach; cook it first until wilted, then squeeze out the excess moisture before adding to the dip.
Is this dip gluten-free?
This recipe is naturally gluten-free if you choose gluten-free bacon and Rotel tomatoes. Always check the labels to be sure.
PrintSlow Cooker Queso Spinach Dip Recipe
This creamy and flavorful Slow Cooker Queso Spinach Dip combines Velveeta cheese, cream cheese, crispy bacon, spinach, and Rotel tomatoes for a comforting and crowd-pleasing appetizer perfect for parties and gatherings. The slow cooker method allows the cheese to melt smoothly and flavors to meld together with minimal effort.
- 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
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
Instructions
- Prepare the spinach: Thaw the frozen spinach and squeeze it thoroughly using a dish towel or paper towels to remove as much liquid as possible. This step prevents the dip from becoming watery.
- Add ingredients to slow cooker: Place the cubed Velveeta cheese, cubed cream cheese, drained spinach, cooked and sliced bacon, and the two cans of Rotel tomatoes into the slow cooker pot. Stir gently to combine.
- Cook the dip: Set the slow cooker to HIGH and cook for 2 hours. Stir the dip occasionally during cooking to ensure even melting and prevent sticking or burning on the edges.
- Serve and store: Once fully melted and mixed, serve the queso dip warm. If the dip thickens during serving, stir in a splash of milk to thin it to your desired consistency. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated on the stovetop over medium heat, stirring carefully to avoid burning.
Notes
- If the dip thickens after sitting, adding a splash of milk will help thin it out.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat leftovers gently on the stovetop over medium heat, stirring frequently to prevent burning.
- For more heat, add jalapenos, spicy Rotel tomatoes, or hot sauce gradually to your preferred spice level.
Keywords: slow cooker queso, spinach dip, Velveeta dip, party appetizer, easy dip recipe, bacon queso dip
