Slow Cooker Queso Spinach Dip Recipe
Introduction
This Slow Cooker Queso Spinach Dip is a creamy, cheesy appetizer perfect for parties or cozy nights in. It combines Velveeta cheese, spinach, and Rotel tomatoes for a flavorful, easy-to-make dip that everyone will love.
Ingredients
- 32 oz. Velveeta cheese (cubed)
- 10 oz. frozen spinach (thawed and squeezed dry)
- 20 oz. Rotel tomatoes (two 10 oz. cans)
- 8 oz. cream cheese (cubed)
Instructions
- Step 1: Add the cubed Velveeta, thawed and thoroughly drained spinach, Rotel tomatoes, and cubed cream cheese into the slow cooker. To remove excess water from the spinach, place it in a dish towel and squeeze firmly.
- Step 2: Cook on HIGH for 2 hours, stirring occasionally until the cheeses are melted and the dip is smooth and creamy.
Tips & Variations
- For a spicier dip, use Rotel tomatoes with jalapeños or add a dash of cayenne pepper.
- If you prefer a chunkier texture, stir in some cooked, crumbled sausage or diced green chilies.
- Make sure to squeeze the spinach well to avoid a watery dip.
Storage
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, stirring occasionally, to maintain creamy consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Use about 4 cups of chopped fresh spinach, sauté it until wilted, and then drain thoroughly before adding to the slow cooker.
Can I prepare this dip without a slow cooker?
Absolutely. Combine all ingredients in a pot over low heat, stirring frequently until fully melted and combined, then keep warm for serving.
PrintSlow Cooker Queso Spinach Dip Recipe
This Slow Cooker Queso Spinach Dip is a warm and creamy appetizer loaded with Velveeta cheese, fresh spinach, and flavorful Rotel tomatoes. It’s an easy and delicious dip perfect for parties, game day, or any casual gathering. Simply combine all ingredients in a slow cooker and let it cook until smooth and bubbly.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: Approximately 8 servings 1x
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
Ingredients
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)
Instructions
- Prepare Spinach: Thaw the frozen spinach completely and then squeeze out as much excess moisture as possible using a dish towel or cheesecloth to prevent a watery dip.
- Combine Ingredients: Add the cubed Velveeta cheese, cream cheese, drained spinach, and Rotel tomatoes (with juice) into the slow cooker bowl.
- Cook the Dip: Set the slow cooker to HIGH and cook for 2 hours, stirring occasionally to help the cheeses melt evenly and prevent sticking.
- Serve: Once the cheese is fully melted and the dip is hot and bubbly, give it a final stir. Serve warm with tortilla chips, crackers, or fresh vegetables for dipping.
Notes
- Be sure to drain the spinach thoroughly to avoid a watery consistency.
- Stir occasionally during cooking for a smooth, even dip.
- To keep the dip warm for longer periods, switch the slow cooker to LOW or the warm setting after cooking.
- For extra creaminess, you can add a splash of milk or half-and-half before serving if desired.
Keywords: slow cooker dip, queso spinach dip, Velveeta dip, party appetizer, game day recipes, creamy spinach dip
