Mexican Spinach Dip (Slow Cooker Recipe)
This rich and creamy Mexican spinach dip is a dump and go appetizer that slow cookers for maximum flavor. Chock full of spinach in a gooey cream cheese and cheddar cheese base, it’s got just the right amount of ‘kick’ with an infusion of Tex Mex ingredients. It’s a delicious twist on the classic hot dip that will be a hit at potlucks, parties, and special occasions alike!
My house is one of those with an open door policy. We love company, and are always happy to have friends and family stop by for a visit.
Food is also my love language, so I love to whip up a little something whenever we’re having company- whether they’re expected or unannounced.
Dips are one of my favorite things to serve for virtually any occasion because they’re easy to throw together, and almost universally loved.
Mexican spinach dip is one of my favorites because it’s absolutely scrumptious, on top of it being a set it and forget it hot dip that cooks in your slow cooker while you get to actually sit down and enjoy your time.
This cozy dip is creamy comfort food with a little touch of fiesta flavor mixed right in. This zesty spin is a delicious twist on the classic dip recipe that’s the perfect snack to serve pretty much anywhere, anytime.
Whether it’s something special like a holiday, a Sunday potluck, game day, or an everyday afternoon this fiesta spinach dip is a go to appetizer fit for virtually any crowd or occasion.
Ingredients Needed
This hot and creamy fiesta style dip comes together with a handful of simple ingredients.
To make it you’ll need:
- Spinach – Frozen chopped spinach. You can substitute fresh spinach, but I recommend just using the frozen stuff. It costs less, holds up better to slow cooking, and is more convenient.
- Cream Cheese – For creamiest results use regular cream cheese; however, you can substitute Neufchatel cheese instead if you’re looking to reduce the fat content and shave off some calories.
- Cheddar Cheese – Shredded. I recommend using freshly shredded cheese, if possible, for the best results. Pre shredded will work, but the starchy coating that prevents it from clumping in the bag may also prevent it from melting smoothly.
- Tomatoes – Diced tomatoes with green chiles, aka Rotel tomatoes, undrained. Resist the temptation to drain the can of juice. The liquid is necessary for the dip’s consistency as well as for flavoring.
- Garlic – Minced. You can use fresh cloves you finely mince yourself, or you can use store bought minced garlic.
- Seasonings – A blend of salt, pepper, smoked paprika, chili powder, onion powder, and ground cumin infused this dip with Tex Mex flavor.
- Garnish – Chopped fresh cilantro leaves and/or thinly sliced green onions. While the garnish is an optional finishing touch, both will add a delicious finishing touch as well as a prettier presentation when serving.
Once you’ve gathered your ingredients, say ‘Ole’ and you’re ready to begin!
How To Make
I’m not exaggerating when I say that this easy fiesta spinach dip can be ‘thrown together’. It’s super easy to do.
Start by lightly spraying the bowl of your slow cooker with nonstick cooking spray. Alternatively you could use a disposable slow cooker liner.
Add all of the ingredients, except for the garnish elements, to the prepared bowl of your slow cooker.
Cover and cook on high heat for 2 hours, stirring every 30 minutes.
Once the 2 hours have elapsed give everything a good stir to make sure it’s creamy, smooth, and evenly combined. Transfer the mixture to a serving bowl.
If using, sprinkle the garnishes evenly out overtop of the hot dip.
Serve warm with an assortment of your favorite dipping options, and enjoy!
What To Serve With Spinach Dip
While this dip is great as is, it’s made even better by pairing it with an assortment of dipping options. This allows everyone to mix and match to their hearts content.
Some of our favorite dipping options for serving with fiesta spinach dip include:
- Tortilla Chips
- Fresh Baguette Slices
- Buttery Crackers
- Pita Chips
- Raw Veggies
- Pretzels
- Crispy Breadsticks
- Crostini
Serve with a couple of these options, all of them, or whatever assortment you think your guests will enjoy best!
Storing
Cooled leftover slow cooker spinach dip can be stored in an airtight container in the refrigerator for up to 5 days.
Leftover dip can be stored in the freezer, also in an airtight container, for up to 3 months. Make sure it’s completely cooled first, and let it thaw completely before attempting to reheat so that it doesn’t become grainy.
Can I Make This Hot Spinach Dip Spicy?
Yes! If you like to walk on the wild side and enjoy a bit of heat you can add some finely minced jalapeno peppers to this recipe.
Add them in with all the other ingredients so the ‘kick’ permeates as it cooks. You can use either fresh jalapeno peppers or pickled jalapeno peppers slices.
Alternatively, you can add some crushed red pepper flakes or even a teaspoon of the adobo sauce from a can of chipotle peppers in adobo sauce.
TIPS & TRICKS
- Lightly spray the bowl of your slow cooker with nonstick cooking spray before adding any of the ingredients to it. This is an optional step, but one I highly recommend as it will make for much easier cleanup later on. Alternatively, you could use a disposable plastic slow cooker liner.
- If you enjoy a bit of heat you can add some finely minced jalapeno peppers to this recipe, either fresh or the canned/jarred pickled variety will both work. If you don’t like jalapenos, but still want to add a kick to this fiesta dip, use a pinch of crushed red pepper flakes or even a teaspoon of adobo sauce from a can of chipotle peppers instead.
- Serve with an assortment of dipping options including, but not limited to, chips, buttery crackers, pretzels, sliced baguettes, and/or fresh vegetables.
- Completely cooled leftover dip can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months. Let it thaw completely before attempting to reheat so that it doesn’t become grainy.
Other Slow Cooker Dip Recipes
With an infusion of Southwestern flavor, this rich and creamy Mexican spinach dip comes together in the bowl of your slow cooker in true set it and forget it fashion.
It’s quick, easy, and absolutely packed with flavor making it a perfect appetizer for virtually any occassion!
Looking for other easy slow cooker dip recipes to enjoy?
Try these:
If you’ve tried this SLOW COOKER MEXICAN SPINACH DIP, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Mexican Spinach Dip (Slow Cooker Recipe)
Ingredients
- 1 9 oz pkg frozen spinach
- 12 oz cream cheese
- 3 cups shredded cheddar cheese
- 1 14.5 oz can diced tomatoes with green chiles undrained
- 1 tbsp minced garlic
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp onion powder
- 1/4 tsp ground cumin
- 1/2 cup sour cream
- cilantro leaves for garnish (optional)
- thinly sliced green onions for garnish (optional)
Instructions
- Lightly spray the bowl of a slow cooker with nonstick cooking spray.
- Add all of the ingredients to the slow cooker, except the garnish.1 9 oz pkg frozen spinach, 12 oz cream cheese, 3 cups shredded cheddar cheese, 1 14.5 oz can diced tomatoes with green chiles, 1 tbsp minced garlic, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp onion powder, 1/4 tsp ground cumin, 1/2 cup sour cream
- Cover and cook on HIGH for 2 hours, stirring every 30 minutes.
- Transfer the spinach dip to a serving bowl and top with the desired garnish.cilantro leaves, thinly sliced green onions
- Serve warm with your favorite dipping options, and enjoy!
Notes
- Lightly spray the bowl of your slow cooker with nonstick cooking spray before adding any of the ingredients to it. This is an optional step, but one I highly recommend as it will make for much easier cleanup later on. Alternatively, you could use a disposable plastic slow cooker liner.
- If you enjoy a bit of heat you can add some finely minced jalapeno peppers to this recipe, either fresh or the canned/jarred pickled variety will both work. If you don't like jalapenos, but still want to add a kick to this fiesta dip, use a pinch of crushed red pepper flakes or even a teaspoon of adobo sauce from a can of chipotle peppers instead.
- Serve with an assortment of dipping options including, but not limited to, chips, buttery crackers, pretzels, sliced baguettes, and/or fresh vegetables.
- Completely cooled leftover dip can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months. Let it thaw completely before attempting to reheat so that it doesn't become grainy.
Nutrition
