Crockpot Spinach Dip Recipe with Rotel

This crockpot spinach dip with Rotel is a warm, cheesy appetizer made with Velveeta, cream cheese, fresh spinach, and canned tomatoes with green chiles. It’s a simple dump-and-go recipe that turns out perfectly every time—and it’s always the first thing gone at any party.

As someone who uses their slow cooker several times a week, I can say with confidence that this spinach dip is one of the easiest and most reliable slow cooker recipes out there. I’ve made dozens of versions over the years, but this one—with its balance of creamy texture and spicy flavor—is a go-to.

If you’re looking for more slow cooker favorites, don’t miss my Crock Pot Rotel Dip with Ground Beef and bourbon meatballs in the slow cooker  — they’re weeknight staples in my kitchen.

See all my Slow Cooker Recipes Here! 

Ingredients Needed 

Take a look at the four components that make up this recipe! 

• Velveeta Cheese: This cheese melts incredibly smooth without breaking or clumping. It’s key for achieving that creamy, dippable texture. You can substitute with American cheese blocks or use a combo of shredded cheddar and Monterey Jack, but the texture won’t be as silky.
• Cream Cheese: Adds richness and body to the dip. It balances the saltiness of the Velveeta and makes the dip extra creamy. Full-fat is best for texture, but reduced-fat cream cheese works too.
• Fresh spinach: 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 if its for a dip or for spinach pasta.
• Rotel (diced tomatoes with green chiles): The key flavor punch. It brings acidity, moisture, and a mild kick. If you want more heat, use “Hot” Rotel or add a dash of hot sauce. In a pinch, you can use regular diced tomatoes and a small can of green chiles.

Watch the Video for Spinach Dip with Rotel Dip!

How to Make Creamy Crockpot Spinach Dip Recipe 

Prep the ingredients

Roughly chop the spinach to make it easier to stir and evenly distribute. Cube the Velveeta and cream cheese so they melt faster and more evenly.

Load the slow cooker

Add all the ingredients to the crockpot. There’s no need to stir at this point.

Slow cook on LOW

Cook the dip on LOW for 2 hours, stirring once around the 1-hour mark. This helps ensure the cheese is melting evenly and nothing is sticking to the sides. 

Stir and serve

Once fully melted, give the dip a good stir to evenly incorporate the spinach and tomatoes. Serve warm straight from the crockpot on the warm setting. It pairs perfectly with tortilla chips, garlic bread, or even a flatbread pizza.

Clean your slow cooker immediately. Nothing is worse than scrapping off old burnt crusted cheese from your slow cooker.

Top Tips 

Don’t use the HIGH setting even if you are on a time crunch—low and slow gives the best, creamiest results without scorching the cheese.

How to handle leftovers or making ahead.

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.