Guest guest Posted March 8, 2001 Report Share Posted March 8, 2001 Hot Spinach Cheese Dip 10 oz pkg frozen chopped spinach, thawed & drained 8 oz pkg cream cheese, softened 1/2 cup scallions, chopped 1/2 teaspoon garlic pepper 1 cup cheddar cheese, shredded 1/3 cup sun-dried tomatoes, rehydrated & chopped crackers and/or assorted fresh vegetables for serving In a 1-quart mini electric slow cooker, mix together the spinach and cream cheese. Stir in the scallions and garlic pepper. Cover, plug in the cooker, and cook for 2 hours, stirring once or twice, until very hot. Reserve 2 tablespoons cheese for the top. Stir in the remaining cheese and sundried tomatoes. Sprinkle the reserved cheese on top. Pass crackers and/or vegetables for dipping. Quote Link to comment Share on other sites More sharing options...
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