Oh we’ve all had the standard queso dip. I’ve made it many times. I’ve even changed it up a bit now and then. But not like this. Spinach queso dip is just different enough to make you go ‘wow’ while still enjoying what you know and love as the classic: creamy, melted cheese with tomatoes mixed in! This is what that classic cheese dip grows up to be (or wishes it could be!).
Spinach queso dip is also great on a grilled cheese sandwich. Yep. Trust me. Just substitute a healthy spoonful or three of the dip for whatever cheese you normally put on your grilled cheese and toast ‘er up. I made mine on a griddle, making a panini. Just don’t try to squish down on it much, once the dip gets hot and start to melt it’s gonna get to running out the side! It’s going to be ooey-gooey delightful!
This recipe is best made in a small slow cooker. A little 1 1/2 quart-sized one works perfectly. I think you could also use a fondue pot.
For a bit of extra kick, use diced tomatoes with roasted jalapeno instead. You can also use a spicier Velveeta, such as the Mexican blend.
Spinach Queso Dip
- 8 ounces frozen chopped spinach thawed and drained well (I squeeze the water out using my hands)
- 6 slices bacon cooked until crisp, crumbled
- 16 ounces Velveeta cheese cubed
- 4 ounces cream cheese
- 10 ounces diced tomatoes with green chiles drained
- tortilla chips for serving
- Lightly spray a 1 1/2 quart slow cooker with non-stick spray.
- Add all ingredients. Set cook temperature to high and cover.
- Cook for 1 1/2 hours, stirring occasionally as the Velveeta melts.
- Turn heat to warm and serve with tortilla chips.
Nutritional values are approximate.