Hot Spinach Dip

Great for parties. I have tried the sun-dried tomatoes but prefer the water chestnuts.

1 pkg. frozen chopped spinach, thawed and drained (10 oz.)
1 pkg. cream cheese softened (8 oz.)
1/2 c. chopped scallions
1/2 tsp. garlic pepper

1 c. shredded cheddar cheese
1/3 c. rehydrated, chopped sun-dried tomatoes or chopped and drained water chestnuts
crackers and-or cut-up assorted fresh vegetables for serving

In a mini Crockery Pot (about 1 quart), mix the spinach and cream cheese. Stir in the scallions and garlic pepper. Cover, plus in the Crockery Pot and cook for 2 hours, stirring a couple of times. Set aside 2 tablespoons of the cheese for topping. Stir in the remaining cheese and tomatoes or chestnuts. Sprinkle top with reserved cheese. Pass the crackers/vegetables for dipping.

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