If you are a major dip fan, you’ll already know that spinach is a fantastic choice for a dip ingredient – and this recipe makes the most of that. It adds in some delicious Velveeta cheese for a silky, melty dip that can be made in minutes. Even kids will generally love this dip, and you can offer pretty much any savory dipping food to go with it.
How To Make Velveeta Spinach Dip
Your Velveeta spinach dip recipe is going to require the following ingredients:
- Some bacon, for a meaty, salty flavor that will lift the dip and make it complex.
- Velveeta cheese: it wouldn’t be Velveeta dip without some of this delicious, melty cheese to pull it all together and make it taste amazing. You are going to cut this cheese into cubes.
- Cream cheese: to ensure the dip is creamy and has an amazing, silky texture, you will need plenty of full fat cream cheese.
- Canned diced tomatoes and green chilies, for flavor and bite. These prevent the dip from being greasy or heavy, and give it more taste and texture.
- Spinach – spinach is a wonderful way to add a bit of greenery and texture to your dip, and it gives it a healthier kick and works well with the cream cheese. Again, without the spinach, your dip will be too heavy and cheesy.
Tips & Tricks
So, how can you make sure that your Velveeta spinach dip stands out among the other dips?
- Make sure your dip is hot before serving it. If you have stored leftovers in the fridge, put them in the microwave before serving. You always want to eat this dip hot and gooey.
- Store the leftovers in an airtight container so that the cheese cannot go hard.
- If you want a little more kick to your dip, try chopping in a few extra chilies, or sprinkle some spicy paprika over the top.
- If you like a little more tanginess to your dip, consider stirring in some Greek yogurt or sour cream, or swap some of the cream cheese out.
- Use fresh spinach if you don’t have frozen; it will work just as well. You will need 16 oz instead, as it will compress more. Wash and dry the spinach, and then wilt it in a pan for around 5 minutes before adding it to the dip. Don’t add the fresh spinach directly to the dip without wilting it first, as it will be chewy and clumpy.
- Make sure your spinach is dry before you mix it into the rest of the ingredients. Wet spinach will result in a runny dip and is likely to cause separation. Use a sieve and squeeze the spinach against the metal to drain off the juice thoroughly before you add it to the mixing bowl.
- Try adding another melting cheese to increase the flavor. Mozzarella will give you a wonderful texture!
Can you put this dip in the fridge?
Yes, it’s fine to put the dip in the fridge. Wait for it to cool to room temperature first (never put hot foods in your fridge) and then put the lid on it and put it in the fridge. It should keep for a few days.
Can you freeze Velveeta spinach dip?
You can freeze Velveeta spinach dip for up to two months. You may find that the texture degrades a little after this time, but it should still be safe to eat. Make sure you place it in an airtight container to avoid freezer burn. You can thaw the dip in the fridge, and then reheat it in the microwave.
Do you have to add bacon?
No, you don’t have to include bacon in this dip if you don’t want to. Bacon gives it more texture and makes it more filling, but if you aren’t a fan of bacon, the dip will work fine without it. You can stir in an alternative product if you still want something chewy and crispy, or you can just enjoy the cheese.
Do you need to add chilies?
A: If you don’t like spicy food, you can buy plain canned tomatoes, without the green chilies, and use these instead. Your dip should then be creamy and free from spice. This is a great way to make the recipe more kid-friendly too. If you’re making the dip for parties, consider doing half and half so you have an offering for kids and an offering for adults!
Velveeta spinach dip is a delightfully creamy, cheesy dip that goes beautifully well with chips and breadsticks. It is perfect for dipping into, and the tomatoes make sure that the dish isn’t too cheesy to enjoy, with the spinach offering a vegetable-y kick that is perfect.