Easy Creamy Spinach & Jalapeño Dip Recipe - 4 Cups

YIELD Makes about 4 cups dip

INGREDIENTS

2 packages (10 ounces each) frozen chopped spinach, thawed 2 cups chopped onions 1 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon black pepper 12 ounces pasteurized processed cheese spread with jalapeño peppers, cubed Assorted crackers (optional) Cherry tomatoes with pulp removed (optional)

PREPARATION:

Slow Cooker Directions

1. Drain spinach and squeeze dry, reserving 3/4 cup liquid. Place spinach, reserved liquid, onions, salt, garlic powder and pepper into 1-1/2-quart slow cooker; stir to blend. Cover; cook on HIGH 1-1/2 hours.
2. Stir in cheese and cook 30 minutes longer or until melted. Serve with crackers or fill cherry tomato shells.

Tip To thaw spinach quickly, remove paper wrapper from spinach containers. Microwave on HIGH 3 to 4 minutes or until just thawed. This recipe appears in: Dips & Spreads