Makes about 4 cups dip


2 packages (10 ounces each) frozen chopped spinach, thawed
2 cups chopped onions
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
12 ounces pasteurized processed cheese spread with jalapeño peppers, cubed
Assorted crackers (optional)
Cherry tomatoes with pulp removed (optional)


  1. Drain spinach and squeeze dry, reserving 3/4 cup liquid. Place spinach, reserved liquid, onions, salt, garlic powder and pepper into 1-1/2-quart slow cooker; stir to blend. Cover; cook on HIGH 1-1/2 hours.
  2. Stir in cheese and cook 30 minutes longer or until melted. Serve with crackers or fill cherry tomato shells.


To thaw spinach quickly, remove paper wrapper from spinach containers. Microwave on HIGH 3 to 4 minutes or until just thawed.

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