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mexican spinach dip in the black bowl of a slow cooker
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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!
Prep Time5 minutes
Cook Time2 hours
Total Time2 hours 5 minutes
Course: Appetizer, Dip
Cuisine: American, Mexican, Southwestern, Tex Mex
Servings: 15
Calories: 198kcal
Author: Meaghan - The Quicker Kitchen

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)
US Customary - Metric

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

Calories: 198kcal | Carbohydrates: 4g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 316mg | Potassium: 174mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2659IU | Vitamin C: 4mg | Calcium: 222mg | Iron: 1mg