When it comes to crowd-pleasing dips, nothing beats a Slow Cooker Spinach Queso Dip Recipe for me. It’s that perfect combo of creamy, cheesy goodness with a fresh punch from the spinach and a little kick from the Rotel tomatoes. I remember bringing this to a game day party, and it was absolutely devoured within minutes – everyone kept coming back for more, and it’s easy to see why!

This recipe is genuinely a game changer for gatherings, casual hangouts, or even when you’re just craving something comforting yet not too heavy. Plus, using a slow cooker means you can set it and forget it, freeing you up to enjoy the party or prep other dishes without hovering over the stove. It’s all about that melt-in-your-mouth cheese paired with savory bacon that gives this Slow Cooker Spinach Queso Dip Recipe its magic.

Ingredients You’ll Need

Each ingredient in this dip plays a special role, creating a perfect balance of flavors and textures. When you’re shopping, look for quality cheese and fresh frozen spinach for the best results.

Velveeta cheese: Cubed for easy melting, this processed cheese gives the dip that irresistibly smooth, creamy texture.
Cream cheese: Adds richness and helps create that luscious, velvety consistency we’re after.
Frozen spinach: Thawed and thoroughly squeezed dry to keep the dip from getting watery, plus it adds freshness and a subtle earthy taste.
Rotel tomatoes: These diced tomatoes with green chilies add a mild kick and a bit of color that livens up the dip beautifully.
Bacon: Crisp cooked bacon slices bring a smoky, salty punch and a nice crunch when sprinkled on top or mixed in.

Variations

I love that this Slow Cooker Spinach Queso Dip Recipe is super versatile, so I encourage you to make it your own. Whether you want it spicy, vegetarian, or tailored for a party theme, there are lots of ways to tweak it.

Spicy kick: I sometimes add a chopped jalapeño or a dash of cayenne for a little heat. It’s subtle but really wakes up the flavors.
Vegetarian version: Simply skip the bacon and maybe toss in some sautéed mushrooms or roasted red peppers for extra depth.
Extra cheese: For a gooier dip, I like tossing in a handful of shredded cheddar or pepper jack cheese. Makes it extra melty and cheesy.

How to Make Slow Cooker Spinach Queso Dip Recipe

Step 1: Prep and Layer Your Ingredients

Start by cubing your Velveeta and cream cheese; this little step speeds up the melting process and helps achieve that perfect, smooth dip texture. Make sure your frozen spinach is fully thawed and well squeezed to prevent excess water from thinning the dip. Layer the cheeses, spinach, and Rotel tomatoes right into your slow cooker. If you’re using bacon, cook it until crispy, chop or crumble it, then either mix some inside or save some for garnish.

Step 2: Cook on Low and Stir Occasionally

Set your slow cooker to low and let the magic happen for about 2-3 hours. Every so often—around the 90-minute mark—I like to give it a good stir. This prevents anything from sticking to the sides and helps everything blend together beautifully. You’ll know it’s ready when everything is completely melted and creamy, with the flavors melded perfectly.

How to Serve Slow Cooker Spinach Queso Dip Recipe

The image shows six white dishes arranged on a white marbled surface, each holding a different ingredient. The top left bowl is filled with fresh, green spinach leaves with a smooth texture, loosely piled. To the right of it is another bowl containing several white cream cheese blocks stacked together with a soft and smooth texture. The center right plate is stacked with crispy, cooked bacon strips that have a shiny, slightly oily surface with deep red and brown colors. Below the spinach bowl is a smaller bowl filled with bright red diced tomatoes, with a fresh, juicy appearance. At the bottom left plate, there are slices of pale yellow cheese stacked neatly with a smooth surface. Lastly, the bottom right bowl also contains diced red tomatoes similar to the smaller bowl above it. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top mine with some extra cooked bacon bits and a sprinkle of chopped green onions or fresh cilantro. It brightens up the dip and adds a little freshness that contrasts nicely with the richness. Plus, it looks so inviting on the table!

Side Dishes

Serving options are endless but my favorite are classic tortilla chips—especially the sturdier ones that don’t snap too easily. You can also offer sliced baguette, warm pita wedges, or even fresh veggie sticks like carrot and celery for a lighter bite. It’s all about what you love and who you’re sharing with.

Creative Ways to Present

For birthday parties or holiday gatherings, I like to serve the dip in a hollowed-out bread bowl. It adds a rustic charm and doubles as extra dipping bread—win-win! I’ve even poured the dip over baked potatoes for a cheesy spinach queso-loaded potato bar that was a huge hit.

Make Ahead and Storage

Storing Leftovers

Got leftovers? No worries. I store mine in an airtight container in the fridge and recommend eating them within 3-4 days. The dip thickens up a bit once chilled but reheats beautifully, so don’t be shy about making more than you need!

Freezing

Freezing queso dip isn’t my go-to, but if you need to, it works. I freeze it in smaller portions to defrost easily and avoid overcooking during reheating. Note that the texture may separate slightly after freezing, so a good stir and gentle reheating restore the creamy magic.

Reheating

Reheat your leftovers slowly over low heat on the stove or in the microwave in short bursts, stirring frequently to ensure even melting and prevent burning. Adding a splash of milk or cream can help bring back that smooth, dip-worthy consistency.

FAQs

Can I make this Slow Cooker Spinach Queso Dip Recipe ahead of time?

Absolutely! You can prep all the ingredients the night before and store them in the slow cooker insert in the fridge. When you’re ready, just turn on the slow cooker and cook as instructed. This makes hosting way easier.
What can I use instead of Velveeta cheese?

If you don’t have Velveeta, processed cheese like American cheese slices or a blend of mozzarella and cheddar, combined with a bit of milk, can work as a substitute. Just note the texture might be a little less smooth but still delicious.
How do I keep the dip from getting watery from the spinach?

Thoroughly thaw and then squeeze the frozen spinach in a clean kitchen towel or paper towels until as much moisture as possible is out. This step is key to preventing a watery dip and ensures the perfect creamy texture.
Can I make this dip spicy?

For sure! Adding diced jalapeños, a dash of cayenne pepper, or even swapping regular Rotel with a spicy version can bring up the heat level. I like to customize mine depending on the crowd.
Is it okay to leave the dip in the slow cooker on warm?

Yes, after it’s fully cooked, switch your slow cooker to the warm setting to keep the dip at the perfect temperature for serving. Just stir occasionally to keep it smooth and heated evenly.

Final Thoughts

I can’t recommend this Slow Cooker Spinach Queso Dip Recipe enough—it’s simple, flexible, and so reliably delicious every single time. Whether you serve it at a party, family night, or just when you want a cozy snack, it’s bound to be a hit. Trust me, once you try this, it’ll become your go-to dip too. So grab your slow cooker and get dipping!

Slow Cooker Spinach Queso Dip Recipe

★★★★★ 4.4 from 131 reviews

Author: Isabella
Prep Time: 15 minutes
Cook Time: 2 to 3 hours
Total Time: 2 hours 15 minutes to 3 hours 15 minutes
Yield: Approximately 8 servings 1x
Category: Appetizer
Method: Slow Cooking
Cuisine: American

Print Recipe

Description

This Slow Cooker Spinach Queso Dip is a creamy, cheesy delight featuring Velveeta, cream cheese, spinach, Rotel tomatoes, and crispy bacon. Perfect for gatherings, it combines smooth melted cheeses with savory bacon and flavorful tomatoes, all slow-cooked to warm, dip-friendly perfection.

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 until crisp

Instructions

Prepare the Bacon: Cook the sliced bacon in a skillet over medium heat until crispy. Remove and drain on paper towels. Once cooled, chop into bite-sized pieces.
Combine Ingredients in Slow Cooker: Add the cubed Velveeta cheese, cubed cream cheese, thawed and squeezed-dry spinach, Rotel tomatoes (including juices), and cooked bacon pieces into the slow cooker.
Cook the Dip: Set the slow cooker on Low and cook for 2 to 3 hours, stirring occasionally, until the cheeses are fully melted and the mixture is bubbly and smooth.
Serve Warm: Once cooked and blended together, give the dip a final stir and serve warm with your choice of chips, crackers, or fresh vegetables for dipping.

Notes

You can substitute the bacon for a vegetarian option by omitting it or adding cooked mushrooms.
Make sure to squeeze out excess moisture from the spinach to avoid a watery dip.
If you prefer a spicier version, add some chopped jalapeños or hot sauce.
This dip can be kept warm on the slow cooker’s ‘Keep Warm’ setting for up to 2 hours without thinning too much.
For easier cleanup, spray the slow cooker insert with non-stick spray before adding ingredients.

Keywords: spinach queso dip, slow cooker dip, bacon cheese dip, party dip, spinach cheese dip