Saturday, February 4, 2012

Recipe -- Spinach-Artichoke Dip

It's been a while since we've had this, and it's sounding really good to me as I look at it.  The recipe is just slightly modified from a book called The Best Slow Cooker Cookbook Ever.  My husband discovered it.  He really likes chip dips.

Spinach Artichoke Dip
  • 2 (8-ounce) packages cream cheese, softened
  • 3/4 C. heavy cream (you can use part milk if you want)
  • 1/3 C. grated Parmesan cheese
  • 1/4 teaspoon (or more) garlic powder
  • 1 (16-ounce) bag frozen cut-leaf spinach, thawed and drained
  • 1 (13 3/4-ounce) can quartered artichoke hearts, rinsed and drained
  • 2/3 C. shredded Monterey Jack cheese
  • 1 C. salsa (optional -- we don't usually add)
  • Tortilla chips for serving

1.  Process cream cheese, cream, Parmesan cheese and garlic in food processor until smooth.
2.  Add spinach and process until mixed thoroughly.
3.  Add artichokes and process just until coarsely chopped.
4.  Put mixture into 3.5-quart slow cooker; smooth the top.
5.  Cover and cook on high 1.25-1.5 hours, until hot in the center.
6.  Sprinkle the top evenly w/Monterey Jack cheese, and spoon the salsa in a ring around the inside edges of the slow cooker. 
7.  Cover and heat on high 15 minutes longer or until cheese is melted.
8.  Reduce heat to low and serve w/chips.

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This post is part of Real Food Wednesday.  Check it out for more recipes and real food tips!


  1. Yummy! Know what is even better with this dip than chips? FRY BREAD!!! :)

    1. Okay, I'm interested. So you are going to share the recipe for fry bread soon then, right? :)