Cheesy Spinach and Bacon Dip

I teased y’all with this picture in the Mouthwatering Monday post.  Well, now that my internet is back and working properly again, I can share the recipe goodness with y’all.

Let’s talk about Velveeta and bacon and green chilies and spinach and tomatoes all melted together to form a mouthwateringly delicious dip that is perfect for football parties, birthday parties or just because.

Why should we talk about this? Well, because it’s awesome and everyone should be eating it and because it just happens to be the recipe that I made for my first Kitchenista Vlog 😉 and teased y’all about yesterday.

Since January is both Nathan’s birthday month and a BIG Football month here with Nathan’s favorite team of all time, The Colts, who have been tearin’ up the fields, kickin’ trash and takin’ names… we’ve been doing a lot more casual eating, with what we call “football food”. Lots of finger foods, appetizers and the like, so when my Velveeta recipes came in my e-mail it was a no brainer to choose a hearty dip chock full of bacon and spinach and zesty Ro*Tel tomatoes and green chilies!

This dip was super quick to make and the only alteration that I made to the original Velveeta recipe was to use the Mexican Velveeta because we love us a little it of heat!

Normally in my vlogs I’ll let you watch me cook and you’ll see more of me and my kitchen, this time however, we were in the middle of a little DIY re-working of our kitchen cabinets and EVERYTHING from inside my cabinets and drawers was on my counters; the drawers and doors were in the garage… and my kitchen was a disaster, which I think actually proves just how easy this dip is to make because I was able to make it in the midst of chaos.

Cheesy Spinach and Bacon Dip

click the title to go to the Velveeta site for the original recipe


Cheesy Spinach and Bacon Dip

Print Recipe


  • 1 10 oz package frozen spinach thawed and drained
  • 1 lb 16 oz Mexican Velveeta cubed
  • 4 oz 1/2 and 8 oz pkg Philadelphia Cream Cheese cubed
  • 1 10 oz can Ro*Tel Tomatoes and Green Chilies NOT drained
  • 8 slices Bacon. Cooked and Crumbled (I might have used 10)


  • Cook the bacon (if you place bacon in a cold skillet and heat from there, your bacon won’t curl up as much), set aside and crumble.
  • Cube the Velveeta and the cream cheese; open the can of Ro*Tel
  • Put all the ingredients in a microwave safe bowl and cook for about 2 minutes in the microwave. Stir, cook for another 2 to 3 minutes.
Author: Rachel

Serve with your favorite chips and veggies

I hope that y’all make this dip and that y’all get a kick out of my Vlog.

Y’all make sure that you visit the Velveeta It! Kitchenistas FB fan page and see what my fellow Kitchenistas are cooking up!!

Now for that transparency/disclosure part of the program: I have partnered with VELVEETA to serve as one of five VELVEETA it! Kitchenistas. I have been compensated for my time commitment to the program, which includes vlogging about my cooking experiences with VELVEETA and developing one original VELVEETA-based recipe. I have also been compensated for the food purchased for my VELVEETA vlogs. However, my opinions are entirely my own and I have not been paid to publish positive comments.

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  1. That looks beyond amazing. I am going to gain so much weight thanks to you and the other Kitchenistas. I already plan on making what Tina made and now this. A girl’s gotta eat though and why not eat delicious food.:)
    .-= Micha´s last blog ..Apple Puff Pancake =-.

  2. I love how you put in the little disclosure statement at the end of the recipe and you did a good job in explaining how to make it but I have to tell you I have never been a fan of any kind of spinach dip.


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