Crock-Pot Jalapeno Spinach Dip

By cindyandmojo

Everyone loves spinach dip, and this version is as easy as it is delicious. Just mix the ingredients together in the slow cooker for a savory and creamy appetizer.

Ingredients

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• Crock-Pot Jalapeno Spinach Dip
• Crock-Pot Jalapeno Spinach Dip
• 3.68421 3.68421
• 19 ratings
• Feb 10, 2014 | 3:42 pm
• By
• Taste of Home
• Staff Writer
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• Taste of Home
• Everyone loves spinach dip, and this version is as easy as it is delicious. Just mix the ingredients together in the slow cooker for a savory and creamy appetizer.
• — Michaela Debelius, Waddell, Arizona
• Click here to see more recipe from Taste of Home
• Click here for more of the 101 Best Slow Cooker Recipes
• 16 16
• Servings
• 71 71
• Calories Per Serving
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• Notes
• Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
• Ingredients
• 2 ten-ounce packages frozen chopped spinach, thawed and squeezed dry
• 2 eight-ounce packages cream cheese, softened
• 1 Cup grated Parmesan cheese
• 1 Cup half-and-half cream
• 1/2 Cup finely chopped onion
• 1/4 Cup chopped and seeded jalapeno peppers
• 2 Teaspoons Worcestershire sauce
• 2 Teaspoons hot pepper sauce
• 1 Teaspoon garlic powder
• 1 Teaspoon dill weed
• Tortilla chips

Preparation

Step 1

In a 1-1/2-quart slow cooker, combine the first 10 ingredients.

Cover and cook on low for 2-3 hours or until heated through.

Serve with chips.