RECIPES: Slow Cooker Spinach Jalapeño Dip

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Yield: Makes about 16 (1/4 cup) servings
  • 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
  • 2 (8 ounce each) packages cream cheese, softened
  • 1 cup grated Parmesan cheese
  • 1 cup milk
  • 1/2 cup finely chopped onion
  • 1/4 cup chopped and seeded jalapeño peppers (or about 3 peppers)
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons hot sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon dill
  1. Dump all ingredients in a slow cooker.
  2. Cover and cook on low (stirring occasionally) for 2-3 hours or on high for about 1 hour.
  3. Serve warm with tortilla chips.

Recipe courtesy of Kylee’s Kitchen