Tex-Mex Spinach Dip- Crock Pot

Submitted by JillAZ

"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: 1hr 5mins
• Ingredients: 4
• 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.

Reviews

[Mustang Sally 54269]

Great & easy recipe. Unfortunately due to 1 poor rating this recipe probably won't get the exposure it deserves. It's obvious Marmaduke is very critical of others recipes (out of 16, 9 are rated 2-). People are kind enough to share their recipes to make this site what it is. Constuctive critism is helpful but unjustified ratings @ 1 are just evil. Instead of sabotaging other recipes not to your tastes, lets see what recipes you are willing to share & let us try!?!?!

 

[Lawsome]

Simple, great taste! Very easy to make, and I will probably make it again!

 

[Marmaduke]

The Ro-Tel cans in my area are 10oz. Could not find any 14-1/2oz cans. Added 1/2 cup salsa. The 8oz. cream cheese overpowered everything. Thats all I could taste. Ended up adding chopped Broccolli to get rid of the cream cheese taste.