I also got this recipe from Kelly’s Korner’s recipe blog. Its a lil twist on the normal spinach dip. I made it last night for a Chi O Alum event that I hosted. I think everyone enjoyed it~ there was none left at the end of the night! I made this in my mini crock-pot instead of baking/microwaving as her recipe says.
Ingredients
1 pkg frozen chopped spinach
8 oz cream cheese (used light)
8 oz monteray jack cheese (I used mozzerella because I had that already, but I think the extra spice from the jack would’ve been good)
6 oz parm cheese
1 can rotel tomatoes
Directions
Thaw spinach & drain. Add ingredients to crock pot. Served with pretzel chips & melba toast.
Kelly’s recipes says to cook spinach, add cheese & microwave (3-5 mins) until melted & liquid. Add rotel and mix.