Crock Pot Spinach & Bacon Queso Dip

Name: Crock Pot Spinach & Bacon Queso Dip
Prep time: 5 min
Cook time: 90 min
Total time: 95 min
Ingredients: 8 ounces frozen chopped spinach (thawed and drained); 6 slices bacon (cooked crispy and crumbled); 16 ounces Velveeta cheese (cut into 1/2-inch cubes); 4 ounces cream cheese; 10 ounce can diced tomatoes and green chiles (drained)

ByJulie Kotzbach August 4, 2017January 27, 2025

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You’ll never need another cheese dip recipe again after you try one bite of Crock Pot Spinach & Bacon Queso Dip!

There’s nothing like really great appetizer dip recipes! They are my favorite party bite. My favorite dips are ones you can make ahead of time or throw in the crock pot so it’s one less thing to worry about cooking at the last minute. This Crock Pot Spinach & Bacon Queso Dip is one of my most requested dips when we’re having friends over. It’s especially great when there’s a football game on and when we end up grazing all day instead of eating a real meal.

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This dip is SUPER easy to make. The only prep work is cutting up the cheese and cooking the bacon. I don’t always like to babysit my bacon while cooking it in the skillet, so I bake it in the oven at 375 for 15 minutes and it comes out perfect every time. I don’t like my queso too spicy so I use the tomatoes with mild chiles, but if you like some heat you can use the hot version or even add a diced jalapeno (seeds optional for extra heat). Then use let this dip do its thing in the slow cooker. Give it a really good stir and serve. It’s a guaranteed hit for your next get together!

Hungry for More?

You'll never need another cheese dip recipe again after you try one bite of Crock Pot Spinach & Bacon Queso!

Crock Pot Spinach & Bacon Queso Dip

Julie Kotzbach

You'll never need another cheese dip recipe again after you try one bite of Crock Pot Spinach & Bacon Queso Dip!

4.48 from 165 votes

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Prep Time 5

Cook Time 1 30

Total Time 1 35

Course Appetizer

Cuisine American

Servings cups

Calories 514 kcal

Ingredients

8 ounces frozen chopped spinach thawed and drained
6 slices bacon cooked crispy and crumbled
16 ounces Velveeta cheese cut into 1/2-inch cubes
4 ounces cream cheese
10 ounce can diced tomatoes and green chiles drained

Instructions

Place all the ingredients in a 1.5-quart slow cooker. Cover.
Cook on HIGH for 1 hour and 30 minutes.
Remove lid, and stir until all ingredients are well combined.
Turn slow cooker to WARM. Cover and keep warm until ready to serve. We like our dip with tortilla chips!

Notes

You can easily double this recipe and prepare it in a 5-quart slow cooker if you're serving a crowd. The dip will cook on HIGH for the same amount of time.

Nutrition

Calories: 514 kcalCarbohydrates: 20 gProtein: 30 gFat: 35 gSaturated Fat: 17 gCholesterol: 100 mgSodium: 2157 mgPotassium: 825 mgFiber: 2 gSugar: 12 gVitamin A: 8225 IUVitamin C: 9.7 mgCalcium: 774 mgIron: 2.2 mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?If you made this recipe, leave a comment and star rating to let others know how it turned out.

Julie Kotzbach

I’m Julie, the creator of Bread Booze Bacon, where I share bold, flavor-packed recipes for everyday meals and easy entertaining. From hearty comfort food to crowd-pleasing appetizers and cocktails, these are recipes built to impress without overcomplicating things.

4.48 from 165 votes (163 ratings without comment)

15 Comments

2pots2cook says:

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Sooo refreshing idea to use vegetables in a dip. Keeper definitely ! Thank you so much !

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Logansver Iline says:

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omg…what a recipe…..This looks really really yummy..
I like these kind of dips..so thank you so much for sharing this here..
I will definitely try this..

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gina says:

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Hello and thank you for this I wonder if fresh raw spinach can be used instead of the frozen kind?

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1. Julie Espy says:
  
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  Hi Gina! I think you can get away with raw spinach you just need to rinse it REALLY well and remove the stems. I’m not quite sure how much you’d need to equal the same about of frozen (wilted) spinach though.
  
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Mel says:

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Do you stir the ingredients together at the beginning or just at the end?

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1. Julie Espy says:
  
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  Hi Mel! I stir them together before cooking as well. 🙂
  
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Ashley says:

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They don’t have diced tomatoes with chillies here in Nova Scotia. I am using diced tomatoes with chilli seasonings. Should I use something else to give it more spice do you think?

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1. Julie Espy says:
  
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  Hi Ashley! You can use diced tomatoes and add in diced green chiles – mild or hot depending on your spicy preference. I use the mild ones. Just be sure to drain them first. 🙂
  
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K Roman says:

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This recipe is from the inside of the Velveeta packaging. That said, I won the dip competition at work making this.

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Donald russell says:

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Do you use the white velveeta or the original?

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1. Julie Espy says:
  
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  Original Velveeta 🙂
  
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Carla says:

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Can you make this the night before and just reheat the next day?

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1. Julie Kotzbach says:
  
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  You sure can Carla. 🙂
  
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Cathy says:

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Don’t get me wrong, this is good. But…it is basically the quest you’ve made forever. The spinach , bacon and cream cheese did not really change it. If you’re looking for something special, this isn’t it.

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Linebet says:

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This Crock Pot Spinach & Bacon Queso Dip looks absolutely delicious! I love how easy it is to throw together in the slow cooker. Can’t wait to try it for my next game day party! Thanks for sharing!

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