Thaw the frozen spinach in the microwave or on the stovetop. Squeeze out excess moisture.

In a slow cooker, mix together the cubed Velveeta cheese, well-drained spinach, sliced cooked bacon, Rotel tomatoes, and cubed cream cheese. Stir until evenly combined.

Set the slow cooker to HIGH and cook for about 2 hours, stirring occasionally.

Serve the dip warm with tortilla chips, vegetable sticks, or crackers.