Need a quick, last minute dip for tomorrow night? All I did here was take our Classic Queso recipe and tweak it a little bit with spinach and extra green chiles. Now your favorite two dips (spinach dip and queso) come together in one creamy slow cooker recipe!
Happy Halloween Eve!!
This recipe makes a big old batch of cheesy spinach dip.
1 (16 oz) package of Velveeta cheese
1 (10 oz) can of Rotel tomatoes
2 (4 oz) cans of chopped green chiles
1 (10 oz) package of frozen spinach, thawed and all excess water drained out
Add your Velveeta cheese (I cut mine into chunks to help it melt faster), Rotel tomatoes and chopped green chiles into your slow cooker. Cover and cook on high at least an hour before you remove the lid and stir. Once the dip is nice and melted, stir in your spinach. Continue cooking for another 15 to 20 minutes before turning heat to low or “keep warm” and continue to cook as you enjoy your dip straight out of the slow cooker.