Thursday, December 25, 2008

Crockpot Spinach and Artichoke Dip

I saw this recipe on the Crockpot Ladies website and tried it last night. I have altered it a little to my liking. I made it her way and I wanted it a little more cheese and creamy. So, I adjusted it a little. I say make it to taste.

1 (14-ounce) can artichoke hearts, drained and chopped
1 (9-ounce) bag baby spinach, chopped (If you buy it already chopped and frozen you don't need as much. I did and I felt it was more spinach then it needed.)
1 1/2 cup shredded mozzarella cheese, divided
1 1/2 cup shredded Parmesan cheese, divided
3/4 cup sour cream
3/4 cup mayonnaise or 3/4 cube cream cheese
3 T jalapeno slices, chopped

I used a 4-quart crockpot. Drain and chop artichoke hearts, and add to the crockpot Scrunch the spinach and chop it the best you can---mostly try to get the long stems off if you can or use frozen chopped spinach. Add to the crockpot. Add mayo or cream cheese, sour cream, and chopped jalapenos. Top with 3/4 cup each shredded mozzarella and Parmesan.

Cover and cook on low for 2 hours, or high for 1. Stir. The spinach should begin to welt if you are using fresh spinach. If it hasn't, cook some more. When the spinach is totally wilted, take the lid off and add the other 3/4 cup of each cheese, and let it melt while the lid remains off. The spinach will have created some liquid that doesn't really need to be in there.

Serve with your favorite chips, sliced veggies, or bread cubes.

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