crock-pot mexican spinach

Crock-Pot Mexican Spinach Dip

crock-pot mexican spinach
crock-pot mexican spinach

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.

crock-pot mexican spinach

Crock-Pot Mexican Spinach Dip

Spinach and canned diced tomatoes combine with cream cheese to make this tasty and delicious dip that is great on chips.
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Appetizer
Cuisine Mexican
Servings 12 People

Ingredients
  

  • 1 8oz Cream Cheese cubed and softened
  • 2 10.5 oz Can of Diced Tomatos and Green Chiles drained
  • 1 10 oz canned or frozen spinach squeezed the excess water out
  • 2 cups Shredded Mexican Cheese Blend
  • 1/3 cup Sour Cream
  • 1 small Yellow Onion diced
  • 1/4 teaspoon cumin
  • 1/2 teaspoon Chili Powder
  • 2 small jalapenos seeds removed and diced

Instructions
 

  • Add all the ingredients to a 4 qt or 5 qt slow cooker.
  • Cover and cook on HIGH for 2 hours stirring occasionally.
  • Serve with sliced bread, pita or tortilla chips.
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