16 oz frozen chopped spinach
8 oz reduced-fat cream cheese
1 1/4 cup reduced-fat Mexican cheese
10 oz can diced tomatoes with green chiles, undrained
1 packet taco seasoning*
*Instead of a packet, I prefer to measure out spices as follows:
1 tbsp chili powder
1 1/2 tsp cumin
1 tsp paprika
1 tsp black pepper
1/2 tsp dried minced onion
1/2 tsp salt
1/4 tsp oregano
1/4 tsp crushed red pepper flakes
1/4 tsp garlic powder
Rinse spinach in colander until thawed. Use hands or paper towel to squeeze as much moisture out of the spinach as you can, to avoid a watery dip. In medium bowl, combine spinach, cream cheese, Mexican cheese, tomatoes, and taco seasoning. Stir until well combined, avoiding leaving clumps of spinach or clumps of cream cheese.
Crockpot instructions: (ideal in 2 qt crockpot)
Use cooking spray or olive oil on a paper towel to coat the inside of the crock. Add spinach mixture and cook on low for 3-4 hours.
Preheat oven to 400. Use cooking spray or olive oil on a paper towel to coat the inside of a casserole dish. Add spinach mixture and bake in oven for 20-30 min or until edges are slightly browned and looks bubbly.
Serve with chips of your choice. I prefer rice chips or baked chips.