CP Creamed Spinach
1 cup milk -- use 2 percent or lower to prevent curdling
1/2 cup cream cheese
1/4 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
2 tablespoons butter
1/2 teaspoon ground nutmeg (you can substitute cinnamon)
12 ounces baby spinach leaves -- (2 bags)
Use a 4-quart slow cooker.
Put the milk, cream cheese, shredded cheese, butter, and nutmeg into the slow cooker. Cover and cook on low 3 to 4 hours, stiring a few times to keep the cheeses from clumping.
When everything is hot and melted, add baby spinach. You'll need to push it down to make it fit. Cover again and cook on high for 30 minutes. Stir. The spinach will wilt and incorporate into the sauce.