Food Ventures
(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.
Ann's Article:
Triple Slow Cooker Entertaining
Ann Hattes travels far and wide in search of interesting food adventures.