Spinach dip recipe with cream cheese, Cheddar, and water chestnuts for crunch.

INGREDIENTS:
1 large package (16 to 20 ounces) frozen chopped spinach, thawed and squeezed dry
2 (8 ounces) packages cream cheese, cut in cubes
3/4 cup chopped green onions
1/2 teaspoon garlic powder
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon paprika
2 cups shredded cheddar cheese
1 can (8 ounces) water chestnuts, drained, chopped
assorted crackers, chips, or vegetable dippers

PREPARATION:
In slow cooker, combine spinach and cream cheese. Add green onions, garlic powder, pepper, and paprika. Cover and cook for 2 hours, stirring once or twice, until very hot. Reserve 1/4 cup of shredded cheese for topping.

Stir in the remaininng cheese and chopped water chestnuts. Sprinkle reserved cheese over top. Serve with chips, crackers, or vegetables for dipping.

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