I have recently tested out several crock pot versions of spinach artichoke dip for the approaching holidays. For my tastes, I felt the recipes containing sour cream, mayo or cream cheese just came out better in the oven then the crock. However, this recipe, which uses marinated artichokes and just a bit of milk or cream came out great in the slow cooker. A friend of mine brought this to a party and we all just stood over the crock pot and gobbled it up!
I used my 2 quart crock pot for this recipe. It made about 3 cups of dip.
1 jar (6.5 oz) marinated artichoke hearts, drained and chopped.
2 to 3 tablespoons purple diced onion (I like a lot of onion flavor so I use 3 tablespoons).
1 tablespoon butter
1 (10 oz) package chopped frozen spinach, thawed and well-drained
1/4 cup parmesan cheese, grated
2 cups Colby-Jack cheese, shredded
1/2 cup half and half or milk (depending on how naughty your feeling).
Creole seasoning or Cajun seasoning to taste (I use 1/2 teaspoon)
Serve with tortilla chips, vegetables or crackers
In a skillet, saute the artichokes and onion in butter until the onion is tender. Add the spinach to the skillet for a quick saute as well. Add everything from the skillet to your crock pot and turn heat to low. Stir in the remaining ingredients. Heat through on low until the cheese is melted and then turn to warm.
*Tip: In a pinch I have skipped the saute step and just added everything to the crock pot. I like the added flavor sauteing gives to the dip, but it still tastes great, even if you don't have time to saute.
*This recipe is part of my Holiday Series
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