Ingredients
– 1 (12 oz) package of cream cheese, softened
– 1 cup shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1 (10 oz) can of diced tomatoes with green chilies (undrained)
– 1 (8 oz) package of frozen chopped spinach, thawed and drained (I always squeeze out the excess moisture)
– 1/2 cup sour cream
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt and pepper to taste
– Tortilla chips for serving
Equipment Needed
– Slow cooker (I use a 3-quart size for this recipe)
– Mixing bowl
– Spoon or spatula for mixing
– Knife for chopping (if necessary)
Step-by-Step Instructions
To kick off this delightful dip, I start by placing the softened cream cheese at the bottom of my slow cooker. The cream cheese serves as the rich base that makes every bite so creamy. Next, I layer on my shredded cheddar and Monterey Jack cheeses. You can easily adjust these amounts based on your cheese preferences, but I find this combo offers the most flavor! After that, I add the diced tomatoes with green chilies, along with the thawed spinach that I’ve lovingly drained of excess moisture. I can already smell the amazing combination of flavors! (See the next page below to continue steps…)