Spinach Artichoke Dip


posted by on Crock-Pot, Hors d'oeuvre, quick

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Spinach Artichoke Dip

This is one of my favorite recipes to throw together as an appetizer and travels nicely in my two-person crock pot. I serve sliced carrots and celery and tortilla chips with the dip.

What you’ll need:

  • ½ white onion, chopped
  • ½ stick of butter
  • 1 bag of frozen, chopped spinach (thawed and drained well)
  • 8 oz. cream cheese
  • 8 oz. sour cream
  • ½ cup of grated parmesan cheese
  • 1 can of artichoke hearts, drained and roughly chopped
  • Sea salt and red pepper flakes
  • Shredded monterey jack cheese
  1. In a large pan, melt butter and saute chopped onion until translucent and soft
  2. Mix in the cream cheese, sour cream, grated parmesan, stirring well after each addition.
  3. Add in the thawed and drained frozen spinach and seasonings
  4. Mix well and transfer to crock pot.
  5. Sprinkle the top with shredded cheese and put the lid on the crock pot.
  6. Either store it in the fridge overnight (if you’re prepping night before) or heat in a crock pot on low, stirring frequently until the shredded cheese has melted and the dip is hot throughout.
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