CROCKPOT SPINACH DIP
10 ounces frozen, chopped spinach (1 package), thawed. (Pat out the excess liquid with a paper towel)
1/2 cup light sour cream
3/4 cup Greek yogurt
1/2 cup grated Parmesan cheese
1 small can (8 ounces) water chestnuts, diced
1 clove garlic, crushed
1 1/2 cups shredded low moisture/low fat mozzarella cheese
Pinch fresh pepper to taste
- Combine all of the ingredients and mix until well combined.
- Place ingredients in a slow cooker on high, stirring occasionally. Once dip is hot, you can set the cooker on warm while serving.
- Serve with baked pita chips or crackers.