Cooking Time:
2-3 hoursServings:
18 - 20
Ingredients
1 c. water1 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
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! 🙂
- Mix all ingredients in a 3.5-quart slow cooker
- Cover & Crock on LOW for 2-3 hours; stirring occasionally.
- Serve right from your crock or place dip in a bread bowl.
Happy Crocking!
XOXO,
Jenn
This looks fantastic! Would you mind if I shared this on my blog? I will totally give you credit & link it to your blog, if that is ok with you.
Thanks for sharing!
[…] Hot Spinach and Red Pepper Dip […]
When you say grated parmesan, is that the kind in a shaker can. Because I think the block parmesan is call shredded. At least that is what I have read. I am always confused about the grated and shredded parmesan.
Can u use fresh spinach?
How many does this recipe serve? When all combined in these proportions, how much of the crockpot is filled?
Hello Mo L, this recipe serves 12-15. I use my 4 quart slow cooker with this recipe! Your slow cooker should be 1/2 to 2/3 full. Enjoy and Happy Crocking!
Can I double this recipe and still cook for only 2-3 hours? I am bring this as a side dish to a NYE party and I want to make sure there is plenty for everyone! Look delicious!!
The key is to make sure your slow cooker is only 1/2 to 2/3 full for it to crock properly, but if you have a big enough slow cooker, it will crock in the same amount of time. Happy Crocking!
Do you squeeze the water out of the spinach?
Shirley I usually squeeze the out most of the water from the thawed spinach! Enjoy and Happy Crocking!