spinach artichoke dip

In anticipation of a hungry husband coming home from his weekend camping/fishing trip in Eastern Oregon, I made up some slow-cooker artichoke spinach dip Sunday night.  The recipe was from one of those point-of-purchase mini-cookbooks from the grocery store, and it turned out to be pretty tasty (and super easy), so I thought I'd share the recipe.

It's southwest style, kind of spicy; but you could easily substitute the pepperjack cheese for swiss and omit the chilies for a milder version.

• One 14 oz. can artichoke hearts, drained and chopped
• One 9 oz. bag frozen spinach, thawed
• One half red bell pepper, chopped
• One 8 oz. package of cream cheese, softened and cubed (use two for a more creamy, less chunky dip)
• One 4.5 oz. can of green chilies

Combine ingredients. Coat slow cooker and fill with ingredient mixture.  Cover, cook on Med for 1.5 hours, or low for 2-3 hours.  **I added a clove of garlic, minced, and a good squeeze of fresh lemon juice.

• 1/2 cup shredded pepper jack cheese
• Tortilla chips and/or bread

Stir cheese into warm dip.  Serve warm or cold with tortilla chips or bread (or crisp veggies!).

Comments

[Margaret]

That looks YUMMY Shea!