You’ll need:
1lb fresh baby spinach OR 10 ounces chopped frozen spinach, thawed
8 oz cubed cream cheese
14.75 oz chopped artichoke hearts
1 cup grated Parmesan cheese
8 oz sour cream
2 tsp minced garlic
salt & pepper to taste
Full recipe: https://www.persnicketyplates.com/crock-pot-spinach-artichoke-dip/
If you’re watching sports this afternoon or need an appetizer for an upcoming party, this Crock-Pot spinach and artich choke dip only takes minutes to put together, and I love it because there’s no mayo in it. Let me show you how. Start by adding a bag of fresh baby spinach to a slow cooker. This is my new slow cooker that I’m loving that let you sauté in it. So, I added the spinach, salt, and pepper, and some garlic and let it wilt down. It goes really quickly. You can also just put everything in it as is. You don’t actually need to sauté it. I just did because I can. Or if you have frozen spinach, you can use that, too. Just microwave it, squeeze out the water, and add it right in. Then you’ll add in about a cup of sour cream, a cup of grated parmesan, 14 oz of chopped artichokes. You can use a can or the kind that come in a jar and oil to strain them first, and a cubed brick of cream cheese. Stir it up, cover, and cook it on low for about 2 hours. You’re really just melting everything together, so you can bake it or even do it stove top if you have time constraints. When you’re ready to serve it, turn the crock pot to warm and pair it with some tortilla chips, Triscuit, Sun Chips, or veggies. Leftovers also taste amazing over grilled chicken breast or some rice. Tag me if you make it so I can see. And make sure you’re following for day 27 of Croctober tomorrow. We’re almost through the month already.
Dining and Cooking