Ingredients
Scale
- 10 oz fresh baby spinach, chopped
- 14 oz canned artichoke heart quarters, drained
- 8 oz cream cheese
- 1 cup sour cream
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 2 tablespoons garlic puree
- 3 tablespoons dried minced onion
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
Instructions
- Chop the fresh spinach into smaller pieces.
- Grease your slow cooker with cooking spray.
- Add chopped spinach and drained artichoke hearts to the Crock Pot.
- Mix in cream cheese, sour cream, mozzarella, and parmesan cheeses.
- Add garlic puree, dried minced onion, salt, and pepper; stir well.
- Cover and cook on High for 1 hour and 30 minutes.
- Stir halfway through cooking to ensure even consistency.
- Serve warm with your choice of dippers.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 190
- Sugar: 1g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 35mg