Slow-Cooker Mexican Spinach Dip

3  Ratings
  • 10 min prep
  • 4 hr 10 min total
  • Makes 3-1/2 cups dip or 28 servings, 2 Tbsp. dip and 11 WHEAT THINS each.


Slow-Cooker Mexican Spinach Dip Recipe

Ingredients

  • 1 container (5 oz.) baby spinach leaves, coarsely chopped
  • 2 fresh jalapeño peppers, divided
  • 1 pkg. (8 oz.) Neufchatel cheese, cubed
  • 1-1/2 cups shredded low-moisture part-skim mozzarella cheese
  • 1-1/2 cups shredded reduced-fat Mexican cheese blend
  • 1 can (10 oz.) diced tomatoes and green chiles, undrained
  • 1 Tbsp. chopped fresh cilantro
  •  WHEAT THINS Big Snacks

Instructions

  • Place  spinach in slow cooker sprayed with cooking spray.
  • Slice  1 pepper; reserve for later use. Finely chop remaining pepper; add to slow cooker along with the Neufchatel, shredded cheeses and tomatoes. Cover with lid.
  • Cook  on LOW 4 to 6 hours (or on HIGH 2 to 3 hours). Stir until cheeses are completely melted and dip is well blended.
  • Sprinkle  with cilantro and reserved sliced peppers.
  • Serve  with WHEAT THINS.

Recipe Tips

SubstitutePrepare using 1 red mini sweet pepper in place of 1 green jalapeño pepper.

VariationServe with WHEAT THINS Original Snacks. Makes 28 servings, 2 Tbsp. dip and 16 WHEAT THINS each.

NoteThis recipe can easily be doubled or tripled when serving a crowd. Just prepare as directed, increasing all ingredients proportionally.

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Nutrition Information

Makes 3-1/2 cups dip or 28 servings, 2 Tbsp. dip and 11 WHEAT THINS each.

Nutrition per serving:

    • Calories 200 
    • Total fat 9 g
    • Saturated fat 3 g
    • Cholesterol 15 mg
    • Sodium 390 mg
    • Carbohydrate 23 g
    • Dietary fiber 2 g
    • Total sugars 4 g
    •     Includes added sugars n/a
    • Protein 6 g
    • Vitamin A 10 %DV
    • Vitamin C 2 %DV
    • Vitamin D n/a
    • Calcium 15 %DV
    • Iron 6 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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