Description
This Slow Cooker Queso Spinach Dip is the ultimate creamy, cheesy party dip loaded with spinach, bacon, and Tex-Mex flavor. It’s easy, comforting, and crowd-pleasing!
Ingredients
32 oz Velveeta cheese, cubed
1 (10 oz) package frozen spinach, thawed and drained
6 slices bacon, cooked and crumbled
2 (10 oz) cans Rotel tomatoes, drained
8 oz cream cheese, cubed (cold)
Instructions
Add cubed Velveeta, drained spinach, cooked bacon, Rotel, and cubed cream cheese to your slow cooker.
Cover and cook on HIGH for 2 hours, stirring occasionally.
Once fully melted and creamy, switch to “keep warm” and serve with chips, bread, or veggies.
Notes
Make sure to squeeze all the moisture out of the thawed spinach to avoid watery dip.
For extra spice, use hot Rotel or add diced jalapeños.
Leftovers reheat well on low in the slow cooker or microwave.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: ½ cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 790 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 55 mg