Crockpot Hot Veggie Dip
1/4 cup white cooking wine
8-ounce shredded Cheddar cheese
8-ounce shredded Monterey Jack cheese
8-ounce cream cheese, softened
1/4 cup milk
1/4 cup chopped green onions
1/4 cup frozen chopped spinach, thawed and drained well
1 tsp dry mustard
1/8 tsp cayenne pepper
1 1/2 tsp garlic powder
1/2 tsp pepper
In a medium saucepan over medium heat, mix together wine and cheeses. Cook, stirring frequently, until melted, about 10 minutes. Add milk and mix well.
Stir in onions, spinach, dry mustard, cayenne pepper, garlic powder and black pepper.
Continue cooking until all ingredients are well blended, about 10 minutes.
Transfer mixture to crockpot to keep warm while serving. Makes 32 servings.