Slow-Cooker Mexican Spinach Dip

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.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 1 container (5 oz.) baby spinach leaves, coarsely chopped
  • 2 fresh jalapeño pepper s, 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

Nutrition facts

Recipe Tips


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.