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Appetizer Recipes

Slow-Cooker Mexican Spinach Dip

Summary

Make with WHEAT THINS Big Snacks

What You Need

  • 1 container (5 oz.) baby spinach leaves, coarsely chopped
  • 2 fresh jalapeño peppers, divided
  • 1 pkg. (8 oz.) Neufchatel cheese, cubed
  • 1-1/2 cups shredded low-moisture part-skim mozzarella cheese
  • 1-1/2 cups shredded reduced-fat Mexican cheese blend
  • 1 can (10 oz.) diced tomatoes and green chiles, undrained
  • 1 Tbsp. chopped fresh cilantro
  • WHEAT THINS Big Snacks

Instructions

  1. Place spinach in slow cooker sprayed with cooking spray.
  2. Slice 1 pepper; reserve for later use. Finely chop remaining pepper; add to slow cooker along with the Neufchatel, shredded cheeses and tomatoes. Cover with lid.
  3. Cook on LOW 4 to 6 hours (or on HIGH 2 to 3 hours). Stir until cheeses are completely melted and dip is well blended.
  4. Sprinkle with cilantro and reserved sliced peppers.
  5. Serve with WHEAT THINS.
Variation

Serve with WHEAT THINS Original Snacks. Makes 28 servings, 2 Tbsp. dip and 16 WHEAT THINS each

Cooking time (duration)

Prep Time: 10 min Total Time: 4 hr 10 min

Number of servings (yield)

3-1/2 cups dip or 28 servings, 2 Tbsp. dip and 11 WHEAT THINS each

Category

Appetizer

Related

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Nutritional Information

Per Serving: 200 calories, 9g total fat, 3g saturated fat, 15mg cholesterol, 390mg sodium, 23g carbohydrate, 2g dietary fiber, 4g sugars, 6g protein

Substitute

Prepare using 1 red mini sweet pepper in place of 1 green jalapeño pepper.

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