Slow-Cooker Mexican Spinach Dip

Name: Slow-Cooker Mexican Spinach Dip
Prep time: 10 min
Total time: 250 min
Yield: 3
Ingredients: 1 container baby spinach leaves, coarsely chopped; 2 fresh jalapeño peppers, divided; 1 pkg. Neufchatel cheese, cubed; 1½ cups shredded low-moisture part-skim mozzarella cheese; 1½ cups shredded reduced-fat Mexican cheese blend; 1 can diced tomatoes and green chiles, undrained; 1 Tbsp. fresh cilantro; WHEAT THINS Big Snacks

Need to make your appetizer hours before the party? This zesty spinach dip takes just 10 minutes to prep and then can cook for hours in the slow cooker.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

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

Ingredient list

1 container (5 oz.) baby spinach leaves, coarsely chopped
2 fresh jalapeño peppers, divided
1 pkg. (8 oz.) Neufchatel cheese, cubed
1½ cups shredded low-moisture part-skim mozzarella cheese
1½ 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

Directions

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.

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