Description
This Slow Cooker Queso Spinach Dip is a creamy, cheesy delight perfect for parties or a cozy snack.
Ingredients
Scale
- 32 oz. Velveeta cheese, cubed
- 8 oz. cream cheese, cubed
- 10 oz. frozen spinach, thawed and squeezed dry
- 20 oz. Rotel tomatoes (two 10 oz. cans)
- ½ lb. bacon, sliced and cooked
Instructions
- Thaw the frozen spinach completely and squeeze it well to remove excess water.
- Place the cubed Velveeta cheese, cream cheese, drained spinach, cooked bacon slices, and Rotel tomatoes into the slow cooker. Mix gently to combine.
- Set the slow cooker to HIGH and cook the mixture for 2 hours, stirring occasionally.
- If the dip thickens too much, stir in a splash of milk to reach your desired consistency.
- Pour leftover dip into an airtight container and refrigerate for up to 4 days. Reheat gently on the stovetop.
- For added spiciness, mix in jalapenos, spicy Rotel, or hot sauce gradually.
Notes
- Serve warm for best results.
- Adjust the heat level to your preference.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 60mg