Crock-Pot Mexican Spinach Dip. Cream cheese based dip with spinach and diced tomatoes.
Many of my food items I cook go to work with me. I work with a great bunch of guys and gals that do not mind trying different recipes. They help me with their opinions on what they think works and what does not work. I can also tell if something works on how fast they “smash” the food. Apparently, this is a good thing and it entails eating a lot all at once of something good.
My local store ran a sale on their canned vegetables. This is when I discovered canned spinach. I have always used frozen spinach in my recipes. I tried a few cans and found that they are just as good as the frozen spinach. And, I am not using up my freezer space for it.
Serve this Crock-Pot Mexican Spinach Dip with slices of French bread or tortilla chips.