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Loaded Veggie Dip Recipe

Packed with veggies and bursting with flavor, this chunky dip is sure to be a hit at your next party. Be sure to serve it with a thick cracker that can be used as a scoop.

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Loaded Veggie Dip Recipe

Prep: 1 hour Cook: 1 hour

Yield: 20 Servings

60 60 120

Ingredients

3/4 cup finely chopped fresh broccoli
1/2 cup finely chopped cauliflower
1/2 cup finely chopped fresh carrot
1/2 cup finely chopped red onion
1/2 cup finely chopped celery
2 garlic cloves, minced
4 tablespoons olive oil, divided
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (6-1/2 ounces) spreadable garlic and herb cream cheese
1 package (1.4 ounces) vegetable recipe mix (Knorr)
1 teaspoon garlic powder
1/2 teaspoon white pepper
1/8 to 1/4 teaspoon cayenne pepper
1/4 cup vegetable broth
1/4 cup half-and-half cream
3 cups (12 ounces) shredded Italian cheese blend
1/2 cup minced fresh basil
1 package (9 ounces) fresh spinach, finely chopped
Assorted crackers or baked pita chips

Directions

In a large skillet, saute the broccoli, cauliflower, carrot, onion, celery and garlic in 2 tablespoons oil until tender. Stir in the artichokes, cream cheese, vegetable recipe mix, garlic powder, white pepper and cayenne; set aside.
In a 3-qt. slow cooker, combine the broth, cream and remaining oil. Stir in the broccoli mixture, Italian cheese blend and basil. Fold in spinach. Cover and cook on low for 1-2 hours or until cheese is melted and spinach is tender. Serve with crackers. Yield: 5 cups.

Originally published as Loaded Veggie Dip in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2012, p81