<< Back to Recipe Page
Slow-Cooker Three Cheese Spinach Dip
loaf (8 oz. box) VELVEETA™ Original Cheese, cut into cubes
cups shredded Cheddar cheese (8 oz)
package (3 oz) cream cheese, softened
cup chopped pitted kalamata olives
can (10 oz) diced tomatoes with green chiles
box (9 oz) frozen chopped spinach, thawed, squeezed to drain
clove garlic, finely chopped
round loaf (l lb) pumpernickel bread
Spray 4-quart slow cooker with cooking spray. In slow cooker, place cheese product, Cheddar cheese and cream cheese. Cover; cook on High heat setting 1 hour, stirring occasionally, until cheese is melted.
Stir in olives, tomatoes, spinach and garlic. Reduce heat setting to Low. Cover; cook at least 20 minutes but no longer than 2 hours.
Cut thin round slice from top of bread loaf. Hollow out loaf by cutting along edge with serrated knife, leaving about 1-inch shell, and pulling out large chunks of bread. Cut top slice and hollowed-out bread into bite-size pieces.
Place loaf on serving plate; fill with hot cheese dip. Arrange bread pieces around loaf for dipping.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1/2 Starch; 1/2 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
©2016 ®/TM General Mills All Rights Reserved