Cook Shrimp Scampi as directed on package. Remove and discard tails from shrimp. Course chop shrimp. Save with ¼ cup scampi sauce.
Combine shrimp, spinach, cream cheese, and reserved scampi sauce in 1½-quart slow cooker. Cover and cook on HIGH for 1½ to 2 hours or until hot, stirring dip after 1 hour. (Dip will stay warm in slow cooker for 2 hours). Serve with blanched carrot slices and green beans, sliced celery, and pita chips.