Spinach Dip

I am posting this recipe in honor of the amazing people at The Hunger Coalition of Blaine County, Idaho.  I had the honor to spend a few hours with the leaders of this amazing organization recently, and I wanted to offer everyone a simple dish that we could enjoy together.  I have been working on recipes with spinach, that amazing powerhouse green vegetable so appropriately associated with Spring. I originally tested this recipe for my kids, but my husband took over and ate almost the entire batch. So I figured this dish would be a great and easy appetizer to please a crowd.  Enjoy! 

Note—I adapted this recipe from a cookbook and significantly reduced the amount of fat. It is still a very heavy dish, however! Make it on a day when you’ve been particularly active.

Combine in a slow cooker:
-1 10oz package of Cascadian Farms frozen spinach
-1/2 jar salsa (your favorite brand)
-4 oz cream cheese
-1/2 cup half and half

Cook on high for 2 hours. When it is done cooking, remove slow cooker lid and sprinkle ½ bag (about 4oz) of Mexican blend cheese. Replace lid until cheese is melted. Use as a dip with your favorite veggies (celery, carrots, etc.) and healthy chips!

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