If you are a huge fan of queso and spinach, you’ll love this spinach queso dip recipe. Made with just 5 ingredients, this is a great recipe for when you need a quick dip to go with a Taco Tuesday meal, potluck gathering, or just want something to snack on over the weekend.
Why you should try this queso spinach dip recipe
There’s nothing like dipping tortilla chips into a warm bowl of spinach con queso, especially when it’s homemade. This spinach queso dip recipe has a quick prep time, thanks to the dump-and-go method, and a quick cooking time, since all that needs to happen is the melting of cheese.
This is the perfect dip to serve as an appetizer or with any main dish. It’s also versatile, meaning it can be served as is or added to. I’m certain this will become one of your favorite recipes and definitely your new favorite dip. Keep reading to learn just how easy it is to make and serve up this cheesy goodness!
- Velveeta Cheese: This is my go-to cheese for recipes like this because it easily melts to the desired consistency. Grab the 32 oz. block and cube it before tossing it into the crock pot.
- Spinach: The easiest way to add the spinach is to buy the frozen spinach. Be sure to thaw and drain it prior to adding it with the other ingredients.
- Bacon: This ingredient makes everything better! You’ll precook the bacon and crumble it before tossing it into the slow cooker.
- Rotel Tomatoes: All that’s needed for the perfect Tex-Mex taste in this recipe are two 10 oz. cans.
- Cream Cheese: You don’t have to let the block soften. It will be easier to cut into cubes when it’s refrigerator cold.
Step One – Add everything to the slow cooker. Be sure to drain the spinach well. I do this by putting the thawed spinach in a dish towel and squeezing it.
Step Two – Cook on HIGH for 2 hours, stirring occasionally until completely melted. Serve immediately and enjoy!
How to serve Velveeta Spinach Dip
- One of the easiest ways to serve this dip is directly from the crockpot. If you’re serving it at a potluck, turn it on the KEEP WARM setting and place a bowl of tortilla chips next to the pot.
- If you don’t want to serve it from the slow cooker, then pour it into a serving dish. Then serve with tortilla chips on a platter.
- This is one of my favorite dips to serve with extra fixings such as green chiles, a handful of fresh spinach, diced tomatoes, sour cream, and jalapenos.
- It’s also a great game day idea to serve this dip for a baked potato topping or with fresh veggies.
- Cheese dips like this can also be poured into a bread bowl.
Recipe FAQs and Variations
In addition to the Velveeta cheddar cheese, you can also use (or substitute) American cheese, white American cheese, Pepper Jack cheese, Monterey Jack cheese, or any cheese of your choice. The biggest thing to keep in mind is to use a cheese that will melt completely.
This queso recipe doesn’t have much kick; however, if you’d like to add one, you can add jalapenos, spicy Rotel, or hot sauce. Add a little bit at a time until you reach your desired heat level.
You can’t go wrong with adding salt, pepper, minced garlic, garlic powder, or a dash of taco seasoning.
You can add whole milk a little at a time until it’s runny enough. Be sure to stir between each pour.
Yes. Keep in mind that spinach will create its own water so you may want to cook it first, pour off the water and then add it to the slow cooker.
Pour the melted cheese dip into an airtight container and keep it in the fridge for up to 4 days. Simply warm dip on the stovetop over medium heat until warmed throughout. Be careful not to burn it.
Slow Cooker Queso Spinach Dip
- 32 oz. Velveeta cheese cubed
- 10 oz. frozen spinach thawed and squeezed dry (see directions)
- ½ lb. bacon sliced and cooked
- 20 oz. Rotel tomatoes (two 10 oz. cans)
- 8 oz. cream cheese cubed
- Add everything to the slow cooker. Be sure to drain the spinach well, I do this by putting the thawed spinach in a dish towel and squeezing.
- Cook on HIGH for 2 hours stirring occasionally.
- If your dip thickens during serving time, add a splash of milk to thin out.
- Pour the melted cheese dip into an airtight container and keep it in the fridge for up to 4 days. Simply warm dip on the stovetop over medium heat until warmed throughout. Be careful not to burn it.
- This queso recipe doesn’t have much kick; however, if you’d like to add one, you can add jalapenos, spicy Rotel, or hot sauce. Add a little bit at a time until you reach your desired heat level.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.