A good three-cheese spinach dip recipe is the slow cooker three-cheese spinach dip by Betty Crocker. The recipe makes 36 servings and uses ingredients such as Cheddar cheese, cream cheese and Kalamata olives.
To prepare the dip, coat a 4-quart slow cooker with cooking spray, and fill it with 1 3-ounce package of softened cream cheese, 2 cups of shredded Cheddar cheese and 1 8-ounce loaf of prepared cheese product diced into cubes. Cover the dish, and cook the mixture on high for one hour or until the cheese melts, stirring occasionally. Add 1 cup of Kalamata olives, chopped and pitted, as well as 1 finely chopped garlic clove and 1 10-ounce can of diced tomatoes with green chilies. Thaw 1 9-ounce box of frozen spinach, drain and add to the dip. Cook on a low setting, covered, for an additional 20 minutes to two hours
Place the three-cheese spinach dip in a bowl, or make a bread bowl for serving. To do so, cut a round slice off a round, 1-pound loaf of pumpernickel bread. Hollow it out to a 1-inch thickness, using a serrated knife, and fill the bowl with the dip. Place the bread pieces from the hollowing process around the bowl for dipping. Serve immediately.