Simply throw everything within the crockpot for easy and simple, most effortless spinach and artichoke dip – it doesn’t get easier than that!
Being Korean, we NEVER used a slow cooker once i was we were young. To be honest, I didn’t even understand what it had been until I entered the blogging world three years ago! But once I came across this phenomenal electric pot, my entire life changed forever. Well, maybe it’s not that dramatic however the slow cooker is pretty darn amazing.
yield : 8 SERVINGS
prep time: 10 MINUTES
cook time: 2 HOURS, 15 MINUTES
total time: 2 HOURS, 25 MINUTES
INGREDIENTS:
- 2 (14-ounce) cans artichoke hearts, drained and chopped
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 cup sour cream
- 1 small onion, diced
- 2 cloves garlic, crushed
- 3/4 cup freshly grated Parmesan
- 3/4 cup milk
- 1/2 cup crumbled feta cheese
- 1/3 cup mayonnaise
- 1 tablespoon burgandy or merlot wine vinegar
- 1/4 teaspoon freshly ground black pepper
- 1 (8-ounce) package cream cheese, cubed
DIRECTIONS:
- Place artichoke hearts, spinach, sour cream, onion, garlic, Parmesan, milk, feta, mayonnaise, vinegar and pepper right into a slow cooker. Stir until well combined. Top with cream cheese.
- Cover and cook on low heat for just two 2 hours.
- Uncover and stir until cream cheese is well combined. Cover and cook on high temperature for yet another 15 minutes.
