If you need something quick and easy for your next party or gathering, you can’t go wrong with spinach artichoke dip. This version is made in the crockpot and goes together in a snap. It’s hassle-free and guaranteed leftover-free. Your guests will scarf it up in a flash!
The Author Says: “Although spinach and artichoke dip has become a North American classic, its roots lie in Provençal cuisine, in which the vegetables are usually baked with cheese and served as a gratin. This chunky dip, simplicity itself, always draws rave reviews and disappears to the last drop.” –Judith Finlayson
Sumptuous Spinach and Artichoke Dip Recipe
Note: Works best in a small (maximum 3-1/2 quart) slow cooker
1 cup (250 mL) shredded mozzarella cheese
8 ounces (250 g) cream cheese, cubed
1/4 cup (50 mL) grated Parmesan cheese
1 clove garlic, minced
1/4 teaspoon (1 mL) freshly ground black pepper
1 can (14 oz/398 mL) artichokes, drained and finely chopped
1 pound (500 g) fresh spinach, stems removed, or 1 package (10 ounces/300 g) spinach leaves, thawed if frozen (see Tips, below)
Tostadas or tortilla chips
In slow cooker stoneware, combine cheese, cream cheese, Parmesan, garlic, pepper, artichokes, and spinach.
Cover and cook on High for 2 hours, until hot and bubbly. Stir well and serve with tostadas or other tortilla chips.
Yield: 6 to 8 servings
• If you are using fresh spinach leaves in this recipe, take care to wash them thoroughly, as they can be quite gritty. To wash spinach: Fill a clean sink with lukewarm water, Remove the tough stems and submerge the tender leaves in the water, swishing to remove the grit. Rinse thoroughly in a colander under cold running water, checking carefully to ensure that no sand remains. If you are using frozen spinach in this recipe, thaw and squeeze the excess moisture out before adding to the slow cooker.
• If you prefer a smoother dip, place spinach and artichokes in a food processor, in separate batches, and pulse until desired degree of fineness is achieved. Then combine with remaining ingredients in slow cooker stoneware.
Recipe Source: “175 Essential Slow Cooker Classics” by Judith Finlayson (Robert Rose)
Reprinted with express permission.