Tex-Mex Spinach Dip- Crock Pot - cooking recipe

Ingredients

10 ounces frozen chopped spinach, thawed and drained
14 1/2 ounces diced tomatoes and green chilies
8 ounces cream cheese, softened
8 ounces shredded colby-monterey jack cheese

Preparation

Spray slow cooker with nonstick spray.
Mix all ingredients together and pour into cooker.
Cover and cook on high for 30 minutes to 1 hours or until cheese is melted.
Stir occasionally while heating.
Serve with tortilla chips for dipping.