Name: Slow Cooker Queso Spinach Dip
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 16 oz processed cheese (such as Velveeta), cubed; 8 oz cream cheese, softened; 1 cup shredded Monterey Jack cheese; 10 oz frozen chopped spinach, thawed and drained; 1 (10 oz) can diced tomatoes with green chilies, drained; ⅓ cup finely diced yellow onion; 2 cloves garlic, minced; ½ teaspoon ground cumin; ¼ teaspoon chili powder; Salt and pepper to taste

Hey y'all! Ready to level up your next party or family night? This Slow Cooker Queso Spinach Dip is the ooey-gooey, creamy, and irresistibly cheesy appetizer that's sure to be the star of any gathering. It's unbelievably easy, packed with rich flavor, and always a crowd-pleaser—whether for game day, potlucks, or just snacking on the couch. Let’s get cooking!

Why You'll Love This Slow Cooker Queso Spinach Dip

Set-it-and-forget-it: Just toss everything in your slow cooker, stir, and serve!
Versatile: Pairs beautifully with chips, bread, veggies, or even as a baked potato topping.
No-fuss cleanup: One pot means minimal dishes and maximum fun.
Ultra creamy and flavorful: Thanks to a blend of cheeses, spinach, and gentle spices.
Perfect for a crowd: Feeds a group and reheats beautifully for leftovers.

Slow Cooker Queso Spinach Dip Ingredients

10 oz frozen chopped spinach, thawed and thoroughly drained
16 oz Velveeta cheese, cut into 1-inch cubes
8 oz cream cheese, softened and cubed
1 cup shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
10 oz diced tomatoes with green chiles (such as Rotel), drained
½ cup whole milk
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon smoked paprika
½ teaspoon kosher salt (more to taste)
Optional: ¼ teaspoon crushed red pepper flakes (for a little heat)

How to Make Slow Cooker Queso Spinach Dip: Step-by-Step Directions

Prep the Spinach

Thaw the frozen spinach completely, then squeeze out as much liquid as possible using a clean kitchen towel or paper towels. This prevents a watery dip.

Combine Ingredients in the Slow Cooker

Pour the drained spinach into the bottom of a 3- to 4-quart slow cooker.
Add Velveeta, cream cheese, Monterey Jack, cheddar, Rotel, milk, garlic powder, onion powder, smoked paprika, salt, and red pepper flakes (if using).

Cook the Queso Spinach Dip

Set your slow cooker to LOW and cook for 1.5 to 2 hours, stirring every 30 minutes until smooth and creamy. Avoid cooking on HIGH to prevent scorching.

Stir & Serve

Give the dip a final stir, taste, and adjust salt as needed. Set the slow cooker to “keep warm” setting while serving. Enjoy!

Notes for Making the Best Slow Cooker Queso Spinach Dip

For an extra-smooth dip, use freshly shredded cheese instead of pre-shredded, which can have anti-caking agents that affect melting.
Drain as much liquid from the spinach as possible to avoid a watery texture—learn more about prepping spinach properly on Bon Appétit.
You can prep this dip a day ahead and reheat in the slow cooker on LOW. Find more make-ahead cheese dip tips at The Kitchn.

Slow Cooker Queso Spinach Dip Variations

Spicy Taco Queso: Add ½ pound cooked chorizo or ground beef and an extra can of diced chiles.
Three-Cheese White Queso: Swap cheddar for extra Monterey Jack and add ½ cup grated pepper Jack.
Veggie-Loaded Queso: Stir in ½ cup corn and ½ cup finely diced bell pepper for color and sweetness.

Required Equipment for Slow Cooker Queso Spinach Dip

3- or 4-quart slow cooker/crockpot
Cheese grater (if shredding cheese fresh)
Mixing spatula or wooden spoon
Measuring cups and spoons

Storage Instructions for Slow Cooker Queso Spinach Dip

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in the microwave or in the slow cooker on LOW, stirring often. Add a splash of milk if needed to re-loosen the dip.
For freezer storage, cool dip completely and freeze for up to 2 months—thaw overnight in the fridge and reheat before serving.

Suggested Pairings & Serving Recommendations

Serve with sturdy tortilla chips, baguette slices, soft pretzels, or an array of fresh veggies for dipping.
Try as a topping for baked potatoes or grilled chicken for a Tex-Mex twist.
Pairs perfectly with chilled Mexican lager, fruity margaritas, or a crisp sauvignon blanc.

Pro Tips for the Best Slow Cooker Queso Spinach Dip

Shred your own cheese for dreamier melt—learn about cheese melting properties at Serious Eats.
Stir the dip occasionally while warming to keep the texture even and prevent edges from scorching.
If your dip thickens up too much upon standing, stir in 1-2 tablespoons warm milk or half-and-half to bring back the creamy consistency.

Slow Cooker Queso Spinach Dip FAQ

Can I use fresh spinach instead of frozen?

Yes! Just sauté 10 oz fresh spinach until wilted, chop, and squeeze out excess moisture before adding.

Can I double the recipe?

Absolutely, but use a larger (at least 6-quart) slow cooker and increase the cooking time by 15-30 minutes as needed.

Is this dip gluten-free?

Yes, as written, it is gluten-free—just be sure all your diced tomatoes and cheese brands are certified gluten-free.

Prep time: 10 minutes
Cook time: 2 hours
Total time: 2 hours 10 minutes
Yield: 10 servings

Slow Cooker Queso Spinach Dip