1candiced green chiles (about 4.5 ounces)do not drain
½teaspooncumin
¼teaspoongarlic salt
½cupmilk
Instructions
Begin by defrosting your frozen spinach. Wring out any extra water then pat dry with paper towels.
Next, spray your crock-pot with non-stick spray.
Chop your cheese into large blocks so that it melts evenly
Combine all of your ingredients in your crockpot.
Cook for 3 to 4 hours on low.
Stir well and then serve with tortilla chips.
Notes
Nutritional information is an estimate only.Leftovers: Place your leftovers in an airtight container in the refrigerator. The dip will be good for up to 5 days.