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5
from 1 vote
Slow Cooker Jalapeno Creamed Spinach
Ingredients
4
(10-ounce)
packages frozen chopped spinach,
thawed, drained, and squeezed dry
2
(8-ounce)
packages cream cheese,
cubed
8
ounces
Velveeta hot Mexican flavor,
cubed
1
small onion,
chopped
1
jalapeno,
seeded and finely diced
4
tablespoons
butter,
melted
2
tablespoons
all-purpose flour
1
tablespoon
Worcestershire sauce
1
teaspoon
salt
1/2
teaspoon
black pepper
1
garlic clove,
minced
1/2
teaspoon
Tabasco sauce
Instructions
Grease a 4 to 5-quart slow cooker with cooking spray.
Add all ingredients to crock pot, stirring to mix.
Cover and cook on LOW for 4 hours, stirring halfway through.