Crock-Pot Jalapeno Spinach Dip

Name: Crock-Pot Jalapeno Spinach Dip
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 teaspoon worcestershire sauce; 2 teaspoon hot pepper sauce; 1 teaspoon garlic powder; 1 teaspoon dill weed; tortilla chips

Taste of Home|Feb. 10, 2014 3:42 pm EST

3.7 (24 ratings)

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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, ArizonaClick here to see more recipe from Taste of Home Click here for more of the 101 Best Slow Cooker Recipes

Servings

16

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 teaspoon worcestershire sauce
2 teaspoon hot pepper sauce
1 teaspoon garlic powder
1 teaspoon dill weed
tortilla chips

Directions

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.