Get dipping with this cheesy Velveeta Spinach Dip! Be sure to check our our famous Spinach Artichoke Dip and Crock Pot Version too!
Easy spinach rotel dip
I think I’ve confessed to you already that I am a dipper. I love to dip just about anything! Since my family gets together often, in general, but specifically around the Holidays, we’re constantly trying to discover new recipes to serve. I’m always volunteering to find new dip recipes. 🙂 Today I am sharing with you a very simple and yummy Velveeta Spinach Dip. I love this easy dip and the added flavor that the can of Rotel adds! Best part is, its crazy simple to make. Just put all the ingredients together and melt in the microwave, easy as that!! It’s great for tortilla chips, crackers or even toasted bread slices. It’s a simple but delicious appetizer.
Ready in minutes!!
MIX + HEAT. Combine all ingredients in a glass bowl and microwave on HIGH for 5 minutes or until everything is completely melted. ENJOY! Stir until well blended. Serve immediately with chips or crackers. ENJOY!
make in a crock pot
You can make this dip in the crock pot as well. COMBINE. Simply add all the ingredients and cook it on the LOW setting for 2-3 hours or until melted and warm throughout. If the dip is too thick as a splash of milk and stir.
Tips + Serving Ideas
Fresh Spinach: Fresh spinach can be substituted for frozen spinach. Keep in mind that for every 10 oz of frozen spinach you will need 16 oz of fresh spinach. You will also need to cook it before using it in the dip.
Heat 1 tbsp oil in a pan and then add the spinach leaves. Add a pinch of salt and saute for 4-5 minutes, until the leaves are soft and wilted. Pour the spinach into a mesh sieve and press with a spoon. Finish removing the rest of the liquid by pressing and wringing with paper towels.
Favorite Dippers:
Traditional tortilla chipsVeggiesRitz crackersBrenton crackersWheat thinsPita chipsCrusty BreadPretzelsFritos
How to avoid watery dip: It is very important to dry the spinach leaves before using them. I divide the spinach up and then wrap each with paper towels. As you press and wring the spinach the paper towels will absorb the excess liquid. Repeat with more paper towels as needed. Another way that you can remove excess water is to press the leaves in a potato ricer. If your dip develops a film of water on top it may be because you didn’t squeeze all of the water out of your spinach. Simply, dab the excess water off the top of the dip.
Making Ahead + Storing
Make ahead: Assemble all the ingredients together, cover and place it in the fridge until you’re ready to heat it up. You can also heat it, allow it to cool, cover and then refrigerate. Simply reheat before serving. Cook the bacon ahead of time. We love this Bacon in the Oven recipe. Allow the bacon to cool and keep it stored in a separate airtight container in the fridge until you’re ready to add it to the dip. STORE covered in an airtight container in the fridge for up to a week. Mix and reheat before serving. FREEZE this for up to 2 months in an airtight container and let it thaw in the fridge overnight before serving.
for other great appetizers, try:
Fried ZucchiniBacon Wrapped SmokiesCrockpot Buffalo DipBruschetta CapreseFiesta PinwheelsCrack Chicken DipPineapple Cheese BallBuffalo Chicken Dip
Adapted from Kraft Recipes.
