Description
This Slow Cooker Queso Spinach Dip is a creamy, cheesy appetizer perfect for gatherings. Made with Velveeta, cream cheese, bacon, spinach, and Rotel tomatoes, it delivers a savory and comforting dip that’s easy to prepare and keep warm throughout your event.
Ingredients
Scale
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 completely and squeeze out excess moisture by wrapping it in a dish towel and pressing firmly to ensure the dip won’t be watery.
- Combine ingredients in slow cooker: Add the cubed Velveeta, cream cheese, cooked bacon slices, drained spinach, and Rotel tomatoes into the slow cooker.
- Cook the dip: Set the slow cooker on HIGH and cook for 2 hours, stirring occasionally to ensure even melting and mixing of ingredients.
- Serve warm: Once fully melted and combined, transfer the dip to a serving bowl and enjoy immediately. If the dip thickens, you can thin it with a splash of milk.
Notes
- If the dip thickens during serving, add a splash of milk to loosen the consistency.
- Store leftover dip in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop over medium heat, stirring frequently to prevent burning.
- For added heat, consider mixing in jalapenos, spicy Rotel tomatoes, or hot sauce incrementally to reach desired spiciness.
Nutrition
- Serving Size: 1/10th of recipe (~150g)
- Calories: 310
- Sugar: 3g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 8g
- Fiber: 1.5g
- Protein: 12g
- Cholesterol: 55mg
