Hot Spinach Cheese Dip
10 oz pkg frozen chopped spinach, thawed & drained
8 oz pkg cream cheese, softened
1/2 cup scallions, chopped
1/2 teaspoon garlic pepper
1 cup cheddar cheese, shredded
1/3 cup sun-dried tomatoes, rehydrated & chopped
crackers and/or assorted fresh vegetables for serving
In a 1-quart mini electric slow cooker, mix together the 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 cheese for the top. Stir in the remaining
cheese and sundried tomatoes. Sprinkle the reserved cheese on top.
Pass crackers and/or vegetables for dipping.