Friday, August 08, 2008

Miss Shirley's Spinach Dip

Notes: The recipe calls for 4 boxes of frozen spinach, but I only use 2. For the jalapeño, I used about 10 slices of pickled jalapeños.

4 - 10oz boxes frozen chopped spinach (thawed and drained)
2 - 8oz blocks cream cheese
2 - 4oz cans diced green chiles (drained)
1 - jalapeño, chopped
Monterrey Jack cheese - to taste
onion - to taste
garlic - to taste
salt & pepper - to taste
half and half (as needed to thin out the consistency of the dip)

Add all ingredients to a slow cooker and cook until cheese is melted and heated through.

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