HOT SPINACH CHEESE DIP CROCK POT RECIPE
SEARCH FOR CROCK POT RECIPES
HOT SPINACH CHEESE DIP APPETIZER
1 ten ounce package frozen chopped spinach, thawed and drained
1 8-ounce package cream cheese softened
1/2 cup chopped scallions
1/2 teaspoon garlic pepper
1 cup shredded cheddar cheese
1/3 cup rehydrated, chopped sun-dried tomatoes or chopped and
drained water chestnuts
crackers and or cut-up assorted fresh vegetables for serving a few shakes of Tabasco sauce
In a one quart mini electric slow cooker, mix together spinach and cream cheese. Stir in the scallions and garlic pepper. Cover, plug in the cooker and cook for 2 hours, stirring once or twice until very hot. Reserve 2 tablespoons of the cheese for the top. Stir in the remaining cheese and sun-dried tomatoes. Sprinkle the reserved cheese on top. Crackers and or vegetables for dipping.
