Taste of Home
Cheese-Trio Artichoke & Spinach Dip
TOTAL TIME: Prep: 20 min. Cook: 2 hours
YIELD: 4 cups.
No appetizer spread is complete without one amazing dip, and this is it. Creamy, cheesy and chock-full of veggies, it will quickly become your new go-to appetizer. —Diane Speare, Kissimmee, Florida
Ingredients
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1 cup chopped fresh mushrooms
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1 tablespoon butter
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2 garlic cloves, minced
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1-1/2 cups mayonnaise
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1 package (8 ounces) cream cheese, softened
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1 cup plus 2 tablespoons grated Parmesan cheese, divided
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1 cup shredded part-skim mozzarella cheese, divided
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1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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1/4 cup chopped sweet red pepper
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Toasted French bread baguette slices
Directions
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1.
In a large skillet, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer.
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2.
In a large bowl, combine the mayonnaise, cream cheese, 1 cup Parmesan cheese and 3/4 cup mozzarella cheese. Add the mushroom mixture, artichokes, spinach and red pepper.
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3.
Transfer to a 3-qt slow cooker. Sprinkle with remaining cheeses. Cover and cook on low for 2-3 hours or until heated through. Serve with baguette slices.
Nutrition Facts
1/4 cup (calculated without baguette slices): 264 calories, 25g fat (8g saturated fat), 34mg cholesterol, 354mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 6g protein.
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