Slow Cooker Spinach Artichoke Dip

Slow Cooker Spinach Artichoke Dip
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From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 package (24 ounce) frozen chopped spinach, thawed and squeezed dry
  • 1 can (14 ounce) artichoke hearts, drained and chopped
  • 1 1/2 cups shredded mozzarella cheese
  • 1 package (8 ounce) cream cheese, softened
  • 1 /2 cup grated Parmesan chees
  • 1/4 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 cup sour cream 
  • Salt and Pepper to taste
  • Assorted crackers
  •  

Directions

  1. Spray slow cooker crock with nonstick cooking spray.
  2. Mix all ingredients together, except sour cream.
  3. Cook on LOW for 2 to 3 hours, stirring after 1 hour.
  4. Stir in sour cream and cook an additional 1/2 hour on LOW
  5. Serve with assorted crackers.

Serves: 18-20

Test Kitchen Tip: Use this delicious dip as the base and add crackers for a spooky Halloween Graveyard Dip. To see more, check out our blog

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