Becky Hardin

By Valarie

Ingredients

• 10 ounces frozen chopped spinach (1 package), thawed. (Pat out the excess liquid with a paper towel)
• 1/2 cup light sour cream
• 3/4 cup Greek yogurt
• 1/2 cup grated Parmesan cheese
• 1 small can (8 ounces) water chestnuts, diced
• 1 clove garlic, crushed
• 1 1/2 cup shredded low moisture/low fat mozzarella cheese
• Pinch fresh pepper to taste

Preparation

Step 1

Instructions
Combine all of the ingredients and mix until well combined
Place ingredients in a slow cooker on high, stirring occasionally. Once dip is hot, you can set the cooker on warm while serving.
Serve with baked pita chips, or crackers.
Enjoy!

Instructions