>Notes: The recipe calls for 4 boxes of frozen spinach, but I only use 2. For the jalapeño, I used about 10 slices of pickled jalapeños.
4 – 10oz boxes frozen chopped spinach (thawed and drained)
2 – 8oz blocks cream cheese
2 – 4oz cans diced green chiles (drained)
1 – jalapeño, chopped
Monterrey Jack cheese – to taste
onion – to taste
garlic – to taste
salt & pepper – to taste
half and half (as needed to thin out the consistency of the dip)
Add all ingredients to a slow cooker and cook until cheese is melted and heated through.
