RCI-SN.001.0015.001
Spinach artichoke dip
Formal or informal, is a great appetizer at any party. It is quick and easy taking very little time
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (450g) cream cheese16 ounces
- (180ml) heavy cream (use half milk3/4 cupif desired)
- (80ml) grated Parmesan cheese1/3 cup
- (60ml) garlic powder1/4 teaspoon
- (450g) frozen cut leaf spinach16 ouncesthawed and well drained
- quartered artichoke hearts1 canrinsed and well drained
- (160ml) shredded Monterey Jack cheese2/3 cup
- prepared (240ml) salsa1 cup
- Crackers or tortilla chips1 unitfor serving
Method
1
In a food processor fitted with a metal blade, process the cream cheese, cream, Parmesan cheese, and garlic powder until smooth and creamy. Add the spinach and process until thoroughly mixed. Add the artichokes and process just until coarsely chopped.
2
Turn the mixture into a 3 1/2-quart electric slow cooker; smooth the top.
3
Cover and cook on the high heat setting 1-1/4 to 1-1/2 hours, until hot in the center. Sprinkle the top evenly with the Jack cheese and spoon the salsa in a ring around the inside edges of the slow cooker. Cover and continue heating on high 15 minutes longer, or until the cheese is melted. Reduce the heat to the low setting and serve warm with crackers or tortilla chips for dipping. Refrigerate any leftovers.