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Share your recipes April 2013

Food Ventures

Tex-Mex Spinach Dip

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(Courtesy of Triple Slow Cooker Entertaining). Makes about 4 cups.

 

1 package (10 oz.) frozen chopped spinach

Nonstick baking spray

1 can (10 oz.) diced tomatoes and green chiles, with juice

8 oz. cream cheese, softened and cut into ½-inch cubes

2 cups shredded Colby-jack cheese

(Shredded cheddar, cheddar-jack, Monterey jack or Mexican cheese blend can all be used instead.)

¼ cup salsa

(If you prefer a thinner dip, stir in an additional ¼ to ½ cup salsa during the last 15 minutes of cooking.

 

Thaw spinach and drain well, squeezing between paper towels until dry. Spray one slow cooker stoneware with baking spray. In a large bowl, combine spinach, tomatoes and chiles with juice, cream cheese, Colby-jack and salsa. Transfer to prepared stoneware.

Cover and cook on High for 1 hour, stirring occasionally, until cheese is melted and dip is hot. Turn to Warm for serving. Serve with tortilla chips or fresh vegetables.




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Triple Slow Cooker Entertaining

 

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