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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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Adapted from The Best Slow Cooker Cookbook Ever . Yum, my favorite dip and easy to make. Great for atkins diet if eaten with veggies & no chips! Ingredients:
2 (8 ounce) packages cream cheese, softened |
3/4 cup heavy cream (use half milk, if desired) |
1/3 cup grated parmesan cheese |
1/4 teaspoon garlic powder |
1 (16 ounce) bag frozen spinach, thawed and well drained |
1 (13 3/4 ounce) can quartered artichoke hearts, rinsed and well drained |
2/3 cup shredded monterey jack cheese |
1 cup prepared salsa |
1 cup sour cream |
bread or tortilla chips, for serving |
Directions:
1. In a food processor, mix first 4 ingredients.
2. Then add in spinach and thoroughly mix.
3. Add artichokes and process until they are just chopped.
4. Put this into a crock pot; smooth the top.
5. Cover and cook on the high heat setting 1 1/4 to 1 1/2 hours, until hot in the center.
6. When thoroughly heated, transfer to serving bowl.
7. Sprinkle Montery Jack cheese on top.
8. Serve warm with salsa and sour cream.
9. You can serve with bread, tortilla chips, or veggies for dipping.
10. -Best eaten like this-dip chip in spinach artichoke dip, add dab of salsa and a dab of sour cream.
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