Slow Cooker Spinach and Artichoke Dip
Ingredients
- 1 cup mozzarella cheese shredded
- 6 oz neufchatel cream cheese (cubed)
- 1/4 cup parmesan cheese freshly grated
- 14 oz can artichoke hearts (drained, rinsed and finely chopped)
- 8 oz spinach leaves trimmed, fresh, (about 8 cups)
- 1/4 tsp pepper freshly ground
Instructions
- In slow cooker stoneware, combine mozzarella, Neufchatel cheese, Parmesan, garlic, artichokes, spinach, and black pepper. Cover and cook on high for 2 hours, until hot and bubbly. Stir well and serve with homemade tortilla chips.
Notes
Slow Cooker Spinach and Artichoke Dip Recipe
-Serves approx 12 people (1/4 cup serving size) – however, this can vary
-Source: The Healthy Slow Cooker by Judith Finlayson (reprinted with permission)
-Frozen artichokes (thawed) can be substituted for canned, you will need about 6 artichoke hearts
-My adaptions to this recipe:
- I used a full brick of Neufchatel cheese (8 ounces)
- I used 2-3 garlic cloves as I knew we’d like a bit more garlic in this
- I added as much of the spinach as I could to my slow cooker in the beginning. After the spinach had cooked down a bit, I added the remaining spinach.
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