Hot Spinach Dip (Slow Cooker) 


  •  large package (16 to 20 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 (8 ounces) packages cream cheese, cut in cubes
  • 3/4 cup chopped green onions
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon coarsely ground black pepper
  • 1/4 teaspoon paprika
  • 2 cups shredded cheddar cheese
  • 1 can (8 ounces) water chestnuts, drained, chopped
  • assorted crackers, chips, or vegetable dippers


  • In slow cooker, combine spinach and cream cheese. Add green onions, garlic powder, pepper, and paprika.
  • Cover and cook for 2 hours, stirring once or twice, until very hot. Reserve 1/4 cup of shredded cheese for topping
  • . Stir in the remaininng cheese and chopped water chestnuts. Sprinkle reserved cheese over top.
  • Serve with chips, crackers, or vegetables for dipping.



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