If you love classic queso dip then you’ll love this version with spinach. It is perfect for parties and potlucks!
This crockpot spinach queso recipe is extra cheesy and delicious. I love eating it with tortilla chips. I also feel a little less guilty about eating so much since it’s loaded with spinach.
Whether you call it queso or cheese dip, you’ll love this crockpot spinach queso. As a Texan, I usually refer to cheese dip as queso. When we lived in Canada, I was really missing my queso, especially since I was pregnant at the time. I couldn’t find Velveeta any where. Fellow moms in the Calgary moms group would promise me there was Velveeta at the grocery stores but I could never find it. It was a sad and queso-less time in my life.
Why use the crockpot for queso?
This is a great dip for the crockpot. I love it for parties because you can leave it on warm and everyone can help themselves as they please. Crockpot spinach queso is the perfect dip for taco Tuesdays or your next big party. I love making this dip for Superbowl Sunday parties.
Ingredients needed
To make this crockpot spinach queso, you will need:
- Frozen chopped spinach
- Diced white onion
- Fresh cilantro
- Block of processed cheese such as Velveeta
- Cream cheese (softened)
- Shredded cheddar cheese
- Mild red salsa
- Paprika
- Chili powder
- Milk
What goes well with this dip?
This crockpot spinach queso goes great with crockpot chicken cilantro lime tacos or crockpot pulled pork tacos. It’s also great as an appetizer for a party or a potluck. Serve it with your favorite tortilla chips at gatherings.
Is this recipe spicy?
This recipe is pretty mild. There is a little spice from the salsa and chili powder.
What if I want a spicy queso?
If you’re a fan of spice and want to add some heat to this queso, add a bit of red hot sauce and a fresh chopped jalapeño. You can also add medium or hot salsa instead of mild salsa.
How long should I cook this queso for?
You should cook this queso on low for about 3 to 4 hours. When you’re ready to serve this dip, leave it on the warm setting.
How do I make this recipe?
Begin by spraying your crock-pot with non-stick spray.
Next, wash your cilantro and finely chop it.
Take your frozen spinach and wring out any excess water.
Chop your processed cheese into large blocks so that it melts evenly. Combine all of your ingredients in your crockpot and cook for 3 to 4 hours on low. Stir well and then serve over tortilla chips.
Crockpot Spinach Queso
Equipment
- Crockpot (slow cooker)
Ingredients
- 1 ½ cups frozen chopped spinach
- ½ cup white onion finely chopped
- 1 bunch fresh cilantro
- 16 ounces processed cheese such as Velveeta (one block)
- 8 ounces cream cheese softened
- ½ cup shredded cheddar cheese
- 8 ounces mild red salsa
- 1 teaspoon paprika
- ½ teaspoon chili powder
- ⅓ cup milk
Instructions
- Begin by spraying your crock-pot with non-stick spray.
- Then wash your cilantro, remove the stem and finely chop it.
- Take your frozen spinach and wring out any excess water.
- Chop your processed cheese into large blocks so that it melts evenly.
- Combine all of your ingredients in your crockpot and cook for 3 to 4 hours on low.
- Stir well and then serve over tortilla chips.
Lisa
why do you need the cream cheese in the recipe… does it really need more cheese than the velveeta… just curious?
Two Pink Peonies
Hi Lisa, the cream cheese adds a nice flavor that goes with the spinach. If you’re not a cream cheese fan you could try it without, maybe just add a little less milk and salsa so the dip is not runny.