✔ Updated · microwave, stovetop and slow cooker methods, plus step photos
Velveeta spinach dip is my shortcut party dip: silky melted cheese, cream cheese, bacon, Rotel and plenty of spinach. It's ready in minutes and vanishes faster than the chips.
At a glance
The one tip that matters: Squeeze the spinach really hard. Watery spinach thins the cheese and makes the dip weep in the bowl.
Why You'll Love This Velveeta Spinach Dip
- Five ingredients, and three of them come straight from a can, a box or the freezer.
- Never grainy, Velveeta melts silky smooth every single time.
- Party-proof, it stays scoopable for hours in a small slow cooker.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Cook the bacon properly crisp. Floppy bacon goes chewy in the hot cheese. Crisp bits stay crunchy and salty all the way down the bowl.
- Cube small. 1/2-inch cubes of Velveeta melt evenly in a few minutes, with no stubborn lumps in the middle.
- Stovetop method. Melt everything in a saucepan over medium-low heat, stirring often, for 8 to 10 minutes. Keep the heat gentle so the bottom doesn't scorch.
- Slow cooker for parties. Add everything except the topping bacon to a 2- to 3-quart slow cooker and cook on low for 1 1/2 to 2 hours, stirring twice, then hold on warm. This is how I serve it on game day.
- Make it spicier. Use the hot Rotel, or stir in a chopped pickled jalapeño and a pinch of cumin.
- Too thick? Stir in a splash of milk, a tablespoon at a time, until it drips off a chip the way you like.
Velveeta Spinach Dip
10
servings10
minutes12
minutes215
kcal22
minutesA hot, creamy party dip: cubed Velveeta and cream cheese melted with Rotel tomatoes and green chilies, squeezed-dry spinach and crispy bacon. Microwave it in about 6 minutes, or keep it warm in a small slow cooker. Makes about 4 cups.
Ingredients
8 slices bacon
16 ounces Velveeta, cut into 1/2-inch cubes
4 ounces cream cheese, softened and cubed
10 ounces can diced tomatoes with green chilies (such as Rotel), undrained
10 ounces frozen chopped spinach, thawed
tortilla chips, crackers or veggie sticks, to serve
Directions
- Cook the bacon in a skillet over medium heat until properly crisp, 8 to 10 minutes. Drain on paper towels, cool, then crumble into small pieces.
- Squeeze the thawed spinach in a clean towel or with your hands until no more water runs out.
- Put the Velveeta and cream cheese cubes in a large microwave-safe bowl. Add the tomatoes with their juice, the spinach and most of the bacon.
- Microwave on high for 3 minutes, then stir well. Microwave 2 to 3 minutes more, stirring every minute, until completely smooth and hot.
- Spoon into a warm serving dish, scatter the rest of the bacon on top and serve right away with chips.
Like this recipe?
Follow us @recipefairy on Pinterest
What to Serve with Velveeta Spinach Dip
- Tortilla chips: sturdy restaurant-style chips hold the most dip.
- Crackers and pretzels: salty and crunchy.
- Veggies: celery, bell pepper strips and broccoli florets.
- Toasted baguette slices: for a more grown-up spread.
More Party Dips
Building a dip table? Put this next to my cold million dollar dip, a crock of Velveeta sausage dip and a creamy Knorr spinach dip. My buffalo chicken dip and spinach artichoke dip never last long either.
Frequently Asked Questions
Can you make Velveeta spinach dip in a crockpot?
Yes. Add the cubed Velveeta, cream cheese, Rotel, squeezed spinach and bacon to a small slow cooker and cook on low for 1 1/2 to 2 hours, stirring a couple of times. Switch to warm for serving and stir now and then.
Should I drain the Rotel?
No, add it with its juice. The liquid loosens the melted cheese to a dippable texture. If you like a very thick dip, drain off about half of the juice.
Can you make this dip ahead?
Mix everything in the bowl, cover and refrigerate up to 24 hours. When it's time, microwave or slow-cook it as usual, adding a minute or two since it starts cold.
How long do leftovers last?
Cool within 2 hours, then cover and refrigerate for 3 to 4 days. Reheat in the microwave in 30-second bursts, stirring each time, until it's hot all the way through, 165°F in the center.
Can I use fresh spinach?
Yes. Wilt about 10 ounces of fresh spinach in a dry pan, let it cool, squeeze it very dry and chop it before adding. Frozen is easier and gives the same result.
