Yields: 6 Servings
Ingredients
1 package frozen chopped spinach - (10 oz) thawed, drained
1 package cream cheese - (8 oz) softened
1 cup chopped scallions
1 teaspoon garlic pepper
1 cup shredded Cheddar cheese
1 cup rehydrated chopped sun-dried tomatoes,
or chopped and drained water chestnuts
Crackers and/or cut-up assorted fresh
vegetables for serving
A few shakes of tabasco sauce
Instructions
In a one-quart mini electric slow cooker, mix together spinach and cream cheese. Stir in the scallions and garlic pepper. Cover, plug in the cooker and cook for 2 hours, stirring once or twice until very hot.
Reserve 2 tablespoons Cheddar cheese for the top. Stir in the remaininng cheese and sun-dried tomatoes. Sprinkle the reserved cheese on top. Pass crackers and or vegetables for dipping.