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Slow Cooker Spinach and Artichoke Dip

Course Crock Pot, Dips & Sauces, Dips & Spreads
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 3 cups

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

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.