Slow Cooker Spinach Dip is super cheesy and always a hit at parties. Warm gooey melted cheese loaded with fresh spinach and tomatoes with chiles.
Slow Cookers are probably my favorite kitchen appliance. Everything you put in a slow cooker comes out so good. For example my Slow Cooker Chicken Tacos are always on the weekly dinner rotation. Just add the ingredients, cover, and go about your day. When the timer chimes you will have something hot, delicious and often times comforting is waiting to be devoured by everyone.
Give me a brick of Velveeta cheese and the only thing I know to do is make a dip. For this Slow Cooker Spinach Dip all you need is one brick of Velveeta, one package of cream cheese, one 10 ounce bag of fresh spinach and one can of Rotel. This dip is so easy and is a crowd pleaser. Keep the dip warm in the slow cooker while serving. Transfer any leftovers into an airtight container. You can reheat leftovers in a microwave for 30 second intervals until heated through and the cheese is melted. Be sure to stir in between the 30 second intervals. Clean your slow cooker immediately. Nothing is worse than scrapping off old burnt crusted cheese from your slow cooker.
Fresh vs. Frozen Spinach
The decision to use fresh spinach versus frozen spinach is up to you. This recipe calls for fresh spinach. I prefer fresh spinach over frozen spinach. The spinach holds up better in terms of texture in this dip. I am somewhat against that frozen flavorless green brick of mush. Fresh always has a better texture and tastes better.
Slow Cooker Spinach Dip Recipe
Ingredients
- 10 ounces fresh spinach, roughly chopped
- 1 pound Velveeta, cut into cubes
- 8 ounces cream cheese, cut into cubes
- 1 can (10 ounces) Rotel Diced Tomatoes and Green Chiles, undrained
Instructions
- Place all ingredients in the slow cooker.
- Cook on low for 2 hours stirring after 1 hour.
- Serve with corn chips.
This recipe was adapted from Velveeta Bacon and Spinach Dip
