Cheese n Spinach dip

• 1 10-oz package chopped frozen spinach, thawed, drained
• 8-oz Velveeta cheese {cubed}
• 1/2 cup half-and-half
• 1/4 cup shredded cheddar cheese
• 4-ounces Philadelphia (or Neufchâtel)cream cheese
• 1/4 teaspoon Tabasco sauce
• 1 teaspoon black pepper
• 1 tablespoon dried minced onion
• 1/2 cup sliced black olives

 

Combine all ingredients (except olives) in crockpot.   Cook on LOW for abt 1 hour. After the first hour, stir well making sure nothing is sticking to the bottom of the crockpot, and then on LOW for 1 hour more.  Stir in the olives right before serving.

Great dip for raw veggies and even CHIPS!  I love it with TOSTITOS!