Tex-Mex Spinach Dip- Crock Pot

From Simmer or Sizzle. This dip is not quite as creamy as what you'd get at a mexican restaurant, but the flavor is really good for such simple ingredients. I used low-fat cream cheese as it was very good.

• Ready In: 1 hr 5 mins
• Yields: 4 cups

Ingredients

• 10  ounces frozen chopped spinach, thawed and drained
• 14 1⁄2 ounces  diced tomatoes and green chilies
• 8  ounces cream cheese, softened
• 8  ounces  shredded colby-monterey jack cheese

Directions

1. Spray slow cooker with nonstick spray.
2. Mix all ingredients together and pour into cooker.
3. Cover and cook on high for 30 minutes to 1 hours or until cheese is melted.
4. Stir occasionally while heating.
5. Serve with tortilla chips for dipping.