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Crock-Pot Jalapeno Spinach Dip
Crock-Pot Jalapeno Spinach Dip
Feb 10, 2014 | 3:42 pm
By
Staff Writer

Taste of Home

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

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16
Servings
70
Calories Per Serving
Deliver Ingredients

Notes

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Ingredients

  • 2 ten-ounce packages frozen chopped spinach, thawed and squeezed dry
  • 2 eight-ounce packages cream cheese, softened
  • 1 Cup grated Parmesan cheese
  • 1 Cup half-and-half cream
  • 1/2 Cup finely chopped onion
  • 1/4 Cup chopped and seeded jalapeno peppers
  • 2 Teaspoons Worcestershire sauce
  • 2 Teaspoons hot pepper sauce
  • 1 Teaspoon garlic powder
  • 1 Teaspoon dill weed
  • Tortilla chips

Directions

In a 1-1/2-quart slow cooker, combine the first 10 ingredients.

Cover and cook on low for 2-3 hours or until heated through.

Serve with chips.

Nutritional Facts

Total Fat
5g
7%
Sugar
1g
1%
Saturated Fat
3g
13%
Cholesterol
20mg
7%
Carbohydrate, by difference
3g
2%
Protein
4g
9%
Vitamin A, RAE
44µg
6%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
161mg
16%
Choline, total
5mg
1%
Folate, total
6µg
2%
Magnesium, Mg
8mg
3%
Phosphorus, P
114mg
16%
Selenium, Se
4µg
7%
Sodium, Na
242mg
16%
Water
24g
1%
Zinc, Zn
1mg
13%
More from USDAHave a question about the nutrition data?Let us know.

Crock-Pot Shopping Tip

Try to create a balanced meal when shopping: look for a starch, a protein, and some greens.

Crock-Pot Cooking Tip

When preparing meals try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.