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Slow Cooker Spinach Queso Dip Recipe

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4.3 from 15 reviews

This Slow Cooker Spinach Queso Dip is a creamy, cheesy blend of sharp cheddar, Monterrey jack, mozzarella, and cream cheese combined with green chiles, salsa, and nutritious spinach. Perfect for parties and gatherings, it's slow-cooked to melt all the flavors together into a rich, delicious dip.

Ingredients

Cheese and Dairy

  • 1 cup sharp cheddar, shredded
  • 1 cup Monterrey jack cheddar, shredded
  • 1/2 cup mozzarella, shredded
  • 8 oz cream cheese, cubed
  • 1 cup heavy cream

Vegetables and Other

  • 8 oz can green chiles, NOT drained
  • 1/2 cup jarred salsa
  • 1 1/2 cups frozen chopped spinach

Instructions

  1. Combine initial ingredients: In the pot of a slow cooker, add the green chiles, shredded sharp cheddar, Monterrey jack cheddar, mozzarella, cream cheese cubes, and salsa. Set the slow cooker to low heat and cook for 20 minutes until the cheese has started melting, then stir well to combine all ingredients.
  2. Add heavy cream: Stir in the heavy cream into the melted cheese mixture. Continue cooking on low for an additional 30 minutes, stirring thoroughly to mix the cream evenly and help the dip become smooth and creamy.
  3. Incorporate spinach: Add the frozen chopped spinach to the slow cooker and cook for another 30 minutes on low heat. Stir occasionally to evenly distribute the spinach and ensure it is heated through.
  4. Adjust consistency: If the dip becomes too thick during cooking, add extra heavy cream as needed to maintain a smooth, creamy texture suitable for dipping.

Notes

  • Use fresh or frozen spinach, but frozen works best as it blends well and adds texture.
  • You can substitute green chiles with mild or spicy depending on your heat preference.
  • If you prefer a thicker dip, reduce the amount of heavy cream used.
  • This dip is best served warm; keep on low heat to maintain temperature during serving.
  • Serve with tortilla chips, crackers, or fresh vegetables for dipping.