This is a really great dip that I started making back when I got my first crock pot when I was in college. This recipe is from a crock pot cook book that I had at the time. It was a great book with a ton of great recipes. I somehow lost that book over the years, but this recipe has survived. The picture really does not do this justice at all.
Spinach Artichoke Dip
16 ounces of cream cheese, room temp
1 large bag of frozen chopped spinach
1 10 ounce can of artichoke hearts
1/4 cup half and half or whipping cream
1/2 cup salsa
1/2 cup monterey jack cheese
1/2 cup parmesan cheese
seasonings to taste (salt, pepper, garlic powder)
Let the spinach thaw. Squeeze out as much of the water in the spinach as you can. Roughly chop it up even more. Chop the artichoke hearts. Mix all ingredients together in a bowl till well combined. Transfer to a crock pot and heat on low heat until hot and all the cheese is melted and bubbly. Serve with melba toast, crackers, corn chips or sliced baguette.
1 comment:
Oooh - I like the addition of salsa in this version!
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