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Hot Spinach Dip


2 (10 oz.) pkgs. frozen chopped spinach
1 large jar jalapeņo cheez whiz
1 can cream of mushroom soup
1 (3 oz.) pkg. cream cheese
2 tbsp. dried minced onion


Thaw spinach completely. Drain, and squeeze as much moisture as possible from spinach. Combine all ingredients in the slow cooker and cook on low about 2 hours, until hot (stir a few times to blend well).

Keep warm in slow cooker or chafing dish. Serve with corn chips or crackers.

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