Comida Kraft
Recipe Box

Cheesy Spinach and Bacon Dip

Prep Time
10
min.
Total Time
10
min.
Servings

32 servings, 2 Tbsp. each

Kick off your next party or Thanksgiving dinner with our Cheesy Spinach and Bacon Dip! Chilies bring the heat to this delicious spinach and bacon dip.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Microwave ingredients in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.
Ro*Tel is a product of ConAgra Foods, Inc.

Serving Suggestion

Serve with tortilla chips and cut-up fresh vegetables.

Variation

Prepare using 2% Milk VELVEETA and PHILADELPHIA Neufchatel Cheese.

To Halve

Cut ingredients in half; combine in microwaveable bowl. Microwave on HIGH 3 to 4 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 2 min. Serve as directed. Makes2 cups or 16 servings, 2 Tbsp. each.

Use Your Slow Cooker

When serving this dip at a party, pour the prepared dip into a small slow cooker set on Low. This will keep the dip warm and at the ideal consistency for several hours. For best results, stir the dip occasionally to prevent hot spots.

Servings

  • 32 servings, 2 Tbsp. each

Nutritional Information

Serving Size 32 servings, 2 Tbsp. each
AMOUNT PER SERVING
Calories 60
Total fat 4.5g
Saturated fat 3g
Cholesterol 15mg
Sodium 280mg
Carbohydrate 2g
Dietary fiber 0g
Sugars 2g
Protein 3g
% Daily Value
Vitamin A 25 %DV
Vitamin C 0 %DV
Calcium 15 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made for the Christmas holiday and as it was being sampled before I took to our destination my... I made for the Christmas holiday and as it was being sampled before I took to our destination my husband said I better make a second batch as the first wasn't going to last! Very good. The only thing was I only used one box of spinach for both batches as I ended up combining the batches (I didn't have another box of spinach) and my husband and daughter would have preferred less spinach. Even though it was "chopped" spinach they couldn't get past the stringiness. Maybe a better brand of spinach?? I just bought what was available. But the taste was out of this world and everyone loved it.
Date published: 2009-03-16
Rated 3 out of 5 by from I thought this recipe was pretty good. I thought this recipe was pretty good. Not sure if I'll make it again or not, but one thing for sure, do not use maple flavored bacon for this dip. I didnt think about it when I was making it, but it really throws off the taste of the other ingredients. For people who have never used rotel before, even the mild kind was a little too spicy for a friend of mine who like bland things. Deffinitly drain the rotel or else the dip will be too runny. If I do make this again I might just leave out the bacon altogether.
Date published: 2011-03-25
Rated 5 out of 5 by from This was delicious! This was delicious!! I cut the recipe in half, and there were a total of 6 people at my place for a get together and there wasn't a drop left! I also used 2% velveeta and 1/2 fat cream cheese, and it was just as delicious! I would maybe use a couple extra pieces of bacon next time. If you like it spicy, use the extra hot Rotel like I did. I didn't microwave, just threw all ingredients in the crock pot and cooked. Sure to be a hit! Different from your normal old queso.
Date published: 2008-04-10
Rated 5 out of 5 by from This was FANTASTIC! This was FANTASTIC! I made doubled the recipe and it was a huge hit...the men kept asking for the recipe, so I KNOW it was good. One piece of advice though, if you are thinking you don't like the spicyness of the Ro*Tel, DO NOT leave it out!!! The dip is way too thick and cheesy without it! If you prefer it not spicy, replace the Ro*Tel with the equivelant amount of canned diced tomatoes or salsa...YOU NEED THE LIQUID! Wonderful though, absolutely fantastic!
Date published: 2008-09-09
Rated 5 out of 5 by from I made this recipe for a birthday party and it was a HUGE SUCCESS! I made this recipe for a birthday party and it was a HUGE SUCCESS! The combination of spinach with cheese and bacon was just what everyone needed. Several guests commented that they typically don't eat spinach, but they loved the spinach in this dip! (What a delicious way to get people to eat green vegetables!) I will definitely volunteer to bring this dip to the next party!
Date published: 2008-04-24
Rated 4 out of 5 by from I made this for a food day at work and left out the bacon because of a coworker's pork allergy. I made this for a food day at work and left out the bacon because of a coworker's pork allergy. It was soooo good! Everyone loved it and it was the only thing that was eaten completely. I initially thought it was going to be too much spinach, but it was perfect. I just put all the ingredients in a slow cooker and stirred every now and then until the cheese were melted.
Date published: 2010-09-29
Rated 5 out of 5 by from I made this Saturday night and it was a huge HIT ! I made this Saturday night and it was a huge HIT ! My guest loved it. The only thing I changed is I used the Velveeta white queso cheese instead of regular Velveeta and instead of cooking bacon I used the REAL bacon bits found in the salad dressing aisle at any grocery store. It was so yummy! A nice change from the hamburger gueso (and a lot less greasy!)
Date published: 2012-02-06
Rated 5 out of 5 by from I made a double batch of this dip at Christmas. I made a double batch of this dip at Christmas. Had chips and snack crackers to dip with. There were about 22 relatives here, and when everyone had left, no dip remained, however, the recipe was shared with just about all the wives, and girlfriends, etc. It was delicious, and I will definitely make it again. I keep the ingredients on hand now.
Date published: 2010-01-08
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