We had a full house for Thanksgiving this year! It's always nice to have something to munch on while in anticipation of a family dinner. I've always loved spinach dip! My mom always made a chilled version that she'd serve in a bread bowl and it was always a hit! In this recipe, I've taken a little secret from my mom's recipe and applied it to my own! Adding diced water chestnuts adds that little extra crisp that you wouldn't normally expect in a dip.Trust me, it's fantastic!
Slow Cooker Spinach and Artichoke Dip
Ingredients:
- 2 (14 oz) cans of artichoke hearts, drained and chopped
- 1 (10 oz) package of frozen chopped spinach, thawed and squeezed until dry
- 1 cup of sour cream
- 1 small onion, diced (I used red onion)
- 2 cloves of garlic, crushed
- 1 (8oz) can of water chestnuts, diced
- 1 cup freshly grated parmesan cheese
- 1/2 cup of milk
- 1/2 cup of crumpled feta cheese
- 1/2 teaspoon of ground black pepper
- pinch of salt
- 1 (8oz) package of cream cheese
In your slow cooker, combine artichokes, spinach, sour cream, onion, garlic, water chestnuts, parmesan, milk, feta, salt, and pepper.
Stir until all of the ingredients are combined and cube your cream cheese. Then, place on top of mixture in cubes.
Set your slow cooker on low, cover and let cook for two hours and then stir mixture. Turn cooker up to high for another 10-20 minutes.
Serve with baguettes, chips, crackers, or even veggies.
We had plenty left over and it was super tasty! If your cooking for a crowd, this is the perfect recipe! Hope you enjoy it as much as we did!
Smiles from the Rebstad family and my little cousin Abby!!
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