Recipe adapted from here.
Hi lover! This past Saturday, I decided to experiment a little and use the crockpot/slow cooker for the first time. Above are some of the ingredients but the following is a full list and the recipe says this serves 8, however I think it serves a lot more.. maybe 15!
Ingredients
- 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 {instead I used 2 tbsp. minced garlic}
- 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 {I did not use black pepper}
- 8 ounces cream cheese, cubed
Instructions
- Place artichoke hearts, spinach, sour cream, onion, garlic, Parmesan, milk, feta, mayonnaise and vinegar into a slow cooker. Stir well until combined. Top with cream cheese.
- Cover and cook on low heat for 2 hours. My slow cooker is all-in-one cooker, so it did not have the regular low/high heat. I cooked on the slow cooker setting for 2 hours and then proceeded to next step.
- Uncover and stir until cream cheese is well mixed. Cover and cook on high heat for an additional 15 minutes. Again, since I did not have the low/high heat setting, I just cooked as before for another 15 minutes and then gave it a good stir.
Overall, the dip turned out delicious. It was very easy to prep and well the cooking handled itself. I can’t wait to try more crock pot recipes. Please let me know if you have any great ones!
