Only 23 more days until it's officially FOOTBALL TIME IN TENNESSEE! Visions of orange and white poms poms, flying footballs, and tail gate snacks are on our minds. How convenient to make part of our football goodies in the slow cooker. Today's recipe comes from the CROCKIN' GIRLS SLOW COOKIN' COMPANION and includes one of the healthiest foods one can put in the mouth-spinach. We won't mention the cheeses; after all it is for a good cause! GO VOLS!
SPINACH DIP
1 (9oz.) pkg. frozen creamed spinach (heated in microwave, according to package directions)
3 oz. regular cream cheese
1/2 c. grated Parmesan (plus an additional 1 tbsp. on top)
1/4 c. light mayonnaise
2 tbsp. finely chopped green onions
3/4 c. Monterey Jack cheese, shredded
DIRECTIONS
Combine the hot spinach, cream cheese, 1/2c. Parmesan cheese, mayonnaise, and green onions in the slow cooker; stir well. Sprinkle Monterey Jack cheese and the remaining 1 tbsp. Parmesan cheese on top. Cook on LOW for about 2 hours, or until hot and cheese is melted. Serve with Hawaiian bread, tortilla chips, or crackers.(and your favorite libation)
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