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