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SC: Jalapeno Spinach Dip (16)

Source of Recipe

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SC: Jalapeno Spinach Dip (16)

Tasteofhome.com – e-mail
Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013,
5 reviews rated this recipe 5 Stars!
Prep: 10 min. Cook: 2 hours
Yield: 16 servings (1/4 cup each).

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, Arizona

Ingredients:
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 2 packages (8 ounces each) Light cream cheese, softened
• 1 cup grated Parmesan cheese
• 1 cup half-and-half cream
• 1/2 cup finely chopped onion
• 1/4 cup chopped seeded jalapeno peppers
• 2 teaspoons Worcestershire sauce
• 2 teaspoons hot pepper sauce
• 1 teaspoon garlic powder
• 1 teaspoon dill weed
•
• Tortilla chips

Directions:
1. In a 1-1/2-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 2-3 hours or until heated through. Serve with chips.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

1/4 cup (calculated without chips) equals 119 calories, 8 g fat (5 g saturated fat), 28 mg cholesterol, 205 mg sodium, 4 g carbohydrate, 1 g fiber, 6 g protein.