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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