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Thaw spinach and drain well, squeezing between paper towels until dry.
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Spray one slow cooker stoneware with baking spray.
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In a large bowl, combine spinach, tomatoes and chiles with juice, cream cheese, Colby-Jack and salsa. Transfer to prepared stoneware.
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Cover and cook on High for 1 hour, stirring occasionally, until cheese is melted and dip is hot. Turn to Warm for serving.