Crock Pot Mexican Spinach Dip

• Vegetarian
• Gluten free

• Produce

  • 28 oz 1 can tomatoes
  • 1 can Green chilies
  • 1 Jalapeno
  • 1/2 Onion
  • 1 box Spinach, frozen
  • 1/2 Sweet pepper

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1 tsp Salt
  • 1 tsp White pepper

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Dairy

  • 1 Brick cream cheese
  • 1 cup Cheddar
  • 1/4 cup Sour cream
  • 1/4 cup Yogurt

Found on tammileetips.com

Description

Ingredients

• 1 brick cream cheese, room temperature
• ¼ c sour cream
• ¼ c yogurt
• ½ sweet pepper, any color, diced fine
• 1 can tomatoes (28 oz), drained
• 1 can green chilies
• 1 jalapeno diced very fine (*optional)
• ½ onion, diced
• 1 box frozen spinach thawed and squeezed dry of extra moisture
• 1 c cheddar, shredded
• 1 tsp salt
• 1 tsp white pepper
• ½ tsp chili powder
• ½ tsp ground cumin

Directions

• Combine all ingredients except the cheddar cheese.
• Put them into slow cooker and cook on low for 4 hours
• In the last hour, add the shredded cheddar, mix well. Replace lid and let melt.To serve, garnish with crackers / bread crisps or veggies.