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. With flavors of Velveeta, bacon, and spinach combined, it’s an easy crowd-pleaser that keeps warm for hours.
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, then squeezing it dry using a dish towel to remove excess moisture.
- Step 2: Add the Velveeta, cooked bacon, drained spinach, Rotel tomatoes, and cream cheese into the slow cooker.
- Step 3: Cook on HIGH for 2 hours, stirring occasionally until everything is melted and well combined.
Tips & Variations
- For extra spice, add some chopped jalapeños or a dash of cayenne pepper.
- Swap bacon for cooked sausage or omit for a vegetarian version.
- Serve with tortilla chips, fresh veggies, or warm bread for dipping.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on low in the slow cooker, stirring occasionally to maintain creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip without a slow cooker?
Yes, you can melt all ingredients in a saucepan over low heat, stirring frequently until smooth. Just watch closely to prevent burning.
How do I prevent the spinach from making the dip watery?
Be sure to squeeze the thawed spinach well using a towel or cheesecloth to remove as much liquid as possible before adding it to the dip.
PrintSlow 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, cream cheese, Rotel tomatoes, cooked bacon, and spinach, it offers a rich blend of flavors and textures. The slow cooker makes preparation easy and allows the dip to stay warm throughout your event.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: Approximately 12 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 Spinach: Thaw the frozen spinach completely and squeeze out all the excess water by placing it in a dish towel and pressing firmly. This step is crucial to prevent the dip from becoming watery.
- Cook Bacon: Slice the bacon and cook it until crisp. Drain the excess fat and set aside. This adds a smoky flavor and crunchy texture to the dip.
- Add Ingredients to Slow Cooker: Place the cubed Velveeta cheese, cubed cream cheese, cooked bacon, squeezed dry spinach, and Rotel tomatoes into the slow cooker. Mix ingredients lightly to combine.
- Cook on High: Set the slow cooker to HIGH and cook for 2 hours, stirring occasionally to ensure all the cheese melts evenly and the ingredients are well combined.
- Serve Warm: Once cooked, stir the dip again and transfer it to a serving bowl or leave in the slow cooker set to warm. Serve with chips, crackers, or fresh vegetables for dipping.
Notes
- Make sure to drain the spinach thoroughly to avoid excess liquid in the dip.
- Cook the bacon until crisp for best texture; you can crumble it before adding to the dip if desired.
- You can adjust the spiciness by using mild or spicy Rotel tomatoes based on your preference.
- This dip can be kept warm in the slow cooker on the ‘Keep Warm’ setting during parties.
- Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently before serving.
Keywords: queso dip, spinach dip, slow cooker dip, party appetizer, cheesy dip, bacon dip
