We went to a party this weekend, so I used it as a chance to try out a recipe for this yummy dip. I turned out great. I cooked it at home and brought it over to the party. Once we got to the party, I just left the pot unplugged and it stayed warm for quite a while. We served it with crackers and celery for dipping.
1 can cream of chicken soup
3-4 cups fresh baby spinach (steamed and chopped)
1 8 oz. package cream cheese, cubed
4-6 ounces baby shrimp, rinsed
1/4 cup finely chopped onion
1 tsp. Cajun seasoning
2 cloves garlic, minced
Celery sticks and crackers for dipping
Steam spinach for 5 minutes. Drain and chop on cutting board. The spinach will still be a little watery, so be prepared with some papertowels or a cutting board with a well around the edge.
In a 2-3 quart crockpot, combine soup, cooked and chopped spinach, cream cheese, shrimp, onion, seasoning and garlic. Cover and cook on low for 2-3 hours. Stir before serving. Serve with celery and crackers.
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