4 cups - 12 people
Slow Cooker Crock Pot
frozen chopped spinach - thawed & well drained
artichoke hearts- drained
cream cheese, room temperature
shredded monterey jack cheese
How to Make Spinach & Artichoke Dip
1Preheat oven to 350 degrees
2melt butter in sauce pan. Add sweet onions and cook until soft (about 5 min).
3Stir in spinach, artichokes, cream cheese, sour cream, 3/4 C M-jack cheese, 3/4 C parm-cheese, and salt. Stir until blended.
4Pour mixture into a 1/2 qt casserole dish and top with remaining 1/4 C of M-jack and Parm cheeses.
5Bake 350 degrees for 10-15 minutes until cheese browns.
6Cooks Tip - use a potato ricer to squeeze spinach dry.
7This mix is also excellent to use to stuff mushroom caps.
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About Spinach & Artichoke Dip