Hot Spinach Cheese Dip
|Frozen chopped spinach||10 Ounce (1 Package, Thawed And Drained)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Chopped scallions||1⁄2 Cup (8 tbs)|
|Garlic pepper||1⁄2 Teaspoon|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Rehydrated chopped sun dried tomatoes/Chopped drained water chestnuts||1⁄3 Cup (5.33 tbs)|
1. In a 1-quart mini electric slow cooker, mix together the spinach and cream cheese. Stir in the scallions and garlic pepper.
2. Cover, plug in the cooker, and cook 2 hours, stirring once or twice, until very hot.
3. Reserve 2 tablespoons cheese for the top. Stir in the remaining cheese and sun-dried tomatoes. Sprinkle the reserved cheese on top. Pass crackers and/or vegetables for dipping.