Slow Cooker Queso Spinach Dip
Rich, creamy, melted cheese combined with fresh spinach, green chilies, and savory spices. Set it in your slow cooker and let it stay warm for the ultimate party appetizer!
Recipe By
Harper
Prep Time
15 mins
Cook Time
2 hrs
Servings
12 servings
Calories
210 kcal
If there’s one dish that vanishes within minutes at any game day gathering, potluck, or holiday party, it’s this warm, gooey Slow Cooker Queso Spinach Dip. Combining the velvety goodness of classic melted queso with chopped spinach, garlic, pepper jack, and diced green chilies, this recipe hits every perfect flavor note.
The best part? It’s completely hands-off. Just toss your ingredients into your slow cooker, set it on LOW, and let the magic happen. Keep it warm throughout your event so guests can enjoy melty, warm dip with warm tortilla chips, pita wedges, or fresh vegetables.
Built-in Slow Cooker Timer
Set a timer for your cook cycle right here while you prepare!
Slow Cooker Queso Spinach Dip
Ingredients
- 16 oz Velveeta or white American cheese, cubed
- 8 oz Pepper Jack cheese, shredded
- 8 oz cream cheese, softened and diced
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 10 oz diced tomatoes with green chilies (Ro-Tel), drained
- 1/2 cup heavy cream or whole milk
- 2 cloves garlic, minced
- 1 tsp cumin powder & 1/2 tsp onion powder
Instructions
-
1
Prep the Spinach: Make sure the frozen spinach is thoroughly thawed. Squeeze out excess liquid using a clean kitchen towel or cheesecloth. Excess water will make the queso runny.
-
2
Combine Ingredients: In a 3 to 4-quart slow cooker, add the cubed Velveeta, shredded Pepper Jack, diced cream cheese, drained Ro-Tel tomatoes, garlic, cumin, onion powder, and squeezed spinach. Pour heavy cream over the top.
-
3
Slow Cook: Cover with the lid and cook on LOW for 2 hours (or HIGH for 1 hour), stirring halfway through until the cheeses are fully melted and silky smooth.
-
4
Stir & Serve: Give the queso a vigorous whisk to emulsify into a rich, creamy dip. Turn the slow cooker setting to WARM. Serve straight from the slow cooker with tortilla chips, pita wedges, or sliced jalapenos!
Chef Harper’s Pro Tips & Variations
Spiced Up Version
Add 1/2 cup of diced fresh jalapenos or a pinch of cayenne pepper for extra kick. Swap mild green chilies for habanero diced tomatoes!
Cheese Substitutions
Prefer natural cheeses? Substitute Velveeta with Land O'Lakes white American cheese from the deli counter for super smooth melting without additives.
Reheating & Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or stove with a splash of milk to restore creaminess.
Reader Reviews (128 comments)
Made this for Super Bowl Sunday and it was an absolute hit! The spinach makes it feel almost healthy haha. So creamy and delicious.
I added chopped pickled jalapenos as suggested in Harper's tips section, and it gave it the best spicy kick. Will definitely be making this again.