Spinach and Bacon Dip
This warm, cheesy dip features a smooth Velveeta base with spinach and chopped tomatoes, topped with crispy crumbled bacon.
Five simple ingredients and effortless cooking make this Spinach and Bacon Dip recipe a family favorite.
Why This Hot Spinach Dip Recipe Works
- Hot in temperature only, this spinach dip is creamy, cheesy, and delicious.
- This balanced mix of flavors makes it a hearty, satisfying snack or appetizer.
- Using tortilla chips, pita chips, or toasted bread for a salty, crunchy contrast when dipping.
- Ready in just 5 minutes in the microwave, 30 minutes in the oven or 2–3 hours in the slow cooker with minimal prep.
- Bacon provides a wonderful complimentary flavor in this recipe as well as in our Bacon Cheeseburger Sliders, Bacon Corn Chowder and Chicken Bacon Stromboli.
Ingredients Needed
- Spinach – we prefer fresh baby spinach, but a 10 ounce frozen package can be thawed, drained and chopped too.
- Velveeta Cheese
- Cream Cheese
- Diced Tomatoes – a can of petite diced tomatoes is our preference, do not drain
- Bacon – use half a pound of crumbled bacon.
Microwave Instructions
Pour all ingredients in a medium sized bowl. Cook in the microwave for 5 minutes on high.
Stir mid way through and stir again before serving.
Oven Instructions
Bake for 20 to 25 minutes at 350°F. Cover with foil or a lid to keep the spinach soft and prevent the edges from becoming crispy and drying out.
Stir mid way through, finish cooking uncovered.
Serve when the Velveeta is fully melted and smooth. The edges will begin to bubble when the dip is hot and ready to serve.
Slow Cooker Instructions
Chop spinach, add can of tomatoes (do not drain) and small cubes of cheese to a slow cooker. Cover and cook on low for 2 to 3 hours. Stir every hour and sprinkle the bacon bits on top or stir in 15 minutes before serving.
Recipe Tips and Tricks
- Smaller cubes of Velveeta and cream cheese and stirring often will help the cheese melt faster.
- Petite (smaller cubes of tomatoes) are best and use a can of fire roasted tomatoes adds more of a wood grilled flavor.
- Through testing we learned that fresh spinach needs chopped for best results. Using whole leaves is messy and much harder to contain the melted cheese – it tends to run off the dangling stems while taking a bite.
- We have a large microwave safe silicone cover for bowls that prevents splashing and keeps the appliance clean.
More Great Party Snacks and Appetizers
- Ketchup Dip for Potato Chips
- Corn Dip with Cream Cheese and Rotel
- Ham Pickle Cream Cheese Dip
- Deviled Ham Dip
Spinach and Bacon Dip
Ingredients
- 10 ounce bag baby spinach chopped
- 16 ounces Velveeta cheese
- 4 ounces cream cheese
- 10 ounce can petite diced tomatoes undrained
- 1/2 pound bacon cooked and crumbled
Instructions
- Cut both cheeses into small cubes.
- Coat a 3 quart slow cooker with non-stick cooking spray.
- Add ingredients, cover and turn to low for 2 to 3 hours stirring once or twice.10 ounce bag baby spinach, 16 ounces Velveeta cheese, 4 ounces cream cheese, 10 ounce can petite diced tomatoes, 1/2 pound bacon
- Or microwave in a safe dish for 5 minutes until Velveeta is completely melted and mixture is well blended. Stir half way through cooking time.
Notes
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