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Overhead shot of velveeta spinach with chips on a side.
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4.50 from 2 votes

Slow Cooker Queso Spinach Dip

Using just 5 ingredients, this is the quickest and easiest recipe for making your own delicious batch of queso spinach dip.
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Appetizer
Cuisine: American
Servings: 10
Author: Sarah Olson

Equipment

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Notes

  • 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

Calories: 393kcal | Carbohydrates: 16g | Protein: 24g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 76mg | Sodium: 1687mg | Potassium: 593mg | Fiber: 1g | Sugar: 10g | Vitamin A: 4594IU | Vitamin C: 7mg | Calcium: 598mg | Iron: 1mg

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