Hot Spinach Dip

I took a multi-grain baguette out of the freezer and starting working on a new batch of my hot spinach dip in the crockpot. This will be dinner.

This week's version started with:

• 5 cloves roasted garlic
• 1 + cup water reserved from cooking the chopped spinach
• 1 teaspoon canola oil
• 1/2 teaspoon sesame oil
• 1/2 teaspoon parsley
• 3/4 teaspoon organic four color pepper
• 1/2 teaspoon pizza and pasta seasoning
• 3/4 teaspoon organic ranch mix

Once that cooks on high for a while, I'll add one package of chopped spinach (after smashing the garlic). Then, when that cooks for at least an hour on high, I'll reduce heat and add the last of the roasted garlic cream cheese spread (one tablespoon), some cheddar, some monterey jack, some velveeta, and maybe some parmesan and maybe a 1/4 cup of salsa.