* Exported from MasterCook *
Slow Cooker Hot Mexican Spinach Dip
Recipe By :Laura Peachey, Goshen, IN
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces frozen spinach -- thawed and squeezed dry
16 ounces salsa -- (1 jar)
2 cups shredded Pepper Jack cheese
8 ounces cream cheese -- at room temperature
1 cup evaporated milk -- or light cream
2 ounces black olives -- (1 can) chopped
1 tablespoon red wine vinegar
salt and freshly ground black pepper -- to taste
To serve: -- chips or bread cubes
Chop spinach.
Mix together spinach, salsa, cheese, cream cheese, evaporated milk,
olives, vinegar, salt and pepper.
Place in slow cooker. Heat on low for 2 to 3 hours. Stir occasionally.
Serve as a dip for chips or bread cubes.
Makes 6 cups (12 one-half cup servings)
You can bake this at 400 degrees F for 12 to 15 minutes.
Cuisine:
"TexMex"
Source:
"Fix-It and Forget-It Vegetarian Cookbook by Phyllis Perlman Good"
S(Formatted by Chupa Babi):
"July 2012"
Yield:
"6 cups"
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Per Serving (excluding unknown items): 186 Calories; 15g Fat (68.4%
calories from fat); 9g Protein; 6g Carbohydrate; 1g Dietary Fiber; 44mg
Cholesterol; 402mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 0
Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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