2015 Recipes-Slow Cooker Spinach and Artichoke Dip

[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Slow Cooker Spinach and Artichoke Dip[/title][fusion_text]Week of December 28th 2015-January 1st 2016

  • 2 (14-ounce) cans artichoke hearts, drained and chopped

  • 1 (10-ounce) package frozen spinach, thawed and squeezed dry 

  • 8 ounces sour cream

  • 1 small onion, diced

  • 2 cloves garlic, crushed

  • 3/4 cup grated Parmesan cheese

  • 3/4 cup milk

  • 1/2 cup crumbled feta cheese

  • 1/3 cup mayonnaise

  • 1 tablespoon red wine vinegar

  • 1/4 teaspoon freshly ground black pepper

  • 8 ounces cream cheese, cubed

Place artichoke hearts, spinach, sour cream, onion, garlic, Parmesan, milk, feta, mayonnaise, vinegar and pepper into a slow cooker. Stir until well combined. Top with cream cheese. Cover and cook on low heat for 2 hours. Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.

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