Cheese-Trio Artichoke & Spinach Dip |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 16 |
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No appetizer spread is complete without one amazing dip, and this is it. Creamy, cheesy and chock-full of veggies, it will quickly become your new go-to appetizer. Ingredients:
1 cup chopped fresh mushrooms |
1 tablespoon butter |
2 garlic cloves, minced |
1-1/2 cups mayonnaise |
1 package (8 ounces) cream cheese, softened |
1 cup plus 2 tablespoons grated parmesan cheese, divided |
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1/4 cup chopped sweet red pepper |
toasted french bread baguette slices |
Directions:
1. In a large skillet, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer.
2. In a large bowl, combine the mayonnaise, cream cheese, 1 cup Parmesan cheese and 3/4 cup mozzarella cheese. Add the mushroom mixture, artichokes, spinach and red pepper.
3. Transfer to a 3-qt slow cooker. Sprinkle with remaining cheeses. Cover and cook on low for 2-3 hours or until heated through. Serve with baguette slices. Yield: 4 cups.
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