I don’t know about you, but with it being the holiday season, I have a series of potlucks on my calendar. I’m always looking for something quick and easy but also tasty to bring in.  In case you hadn’t figured out from previous posts, I LOVE my slow cooker (see here, here, and here), so when my office was having a dip contest, I once again turned to my trusty slow cooker.  This recipe only has a few ingredients, is super easy to make, and I don’t mean to brag (okay, maybe I do), but I won the dip contest, so I can assure you it’s quite tasty.

Spinach Salsa Queso Dip

INGREDIENTS

10 oz frozen chopped spinach, thawed and drained
1 lb reduced fat Velveeta cheese
8 oz light cream cheese
12 oz salsa
cilantro, optional

DIRECTIONS

Cut Velveeta and cream cheese into smallish cubes.  Combine all ingredients in slow cooker.  Cook on low for approximately one hour, stirring occasionally.  Serve warm with tortilla chips.

Note: You can also heat using the oven or microwave.  For other cooking options, see original post here.