Crock-Pot Jalapeno Spinach Dip

Crock-Pot Jalapeno Spinach Dip
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%

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.