• 1 c. water
  • 1 c. red bell pepper, diced
  • 1/2 c. frozen spinach, thawed
  • 1 package (8 oz.) cream cheese
  • 2 T. milk
  • 1/2 c. cheese, Parmesan, grated
  • 1/2 tsp. red pepper flakes, crushed
  • Salt & pepper to taste

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I’ve made this recipe so many times and I finally tweaked it to be perfect (in my mind at least!)  The original recipe given to me was made on the stovetop then kept warm in the Crock, but who has time for that?  New version = dump & go! :)

  1. Mix all ingredients in a 3.5-quart slow cooker
  2. Cover & Crock on LOW for 2-3 hours; stirring occasionally.
  3. Serve right from your crock or place dip in a bread bowl.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

Hot Spinach Red Pepper Dip for the Crock Pot

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