Five-Cheese Spinach & Artichoke Dip
TOTAL TIME: Prep: 20 min. Cook: 2-1/2 hours
YIELD: 16 servings
Whenever I go to an event, I'm always asked to bring this hot dip. Five types of cheese make it a standout and oh-so delicious. I love its party-ready convenience—I serve it straight from the slow cooker, so set-up and cleanup are a breeze! —Noelle Myers, Grand Forks, North Dakota
Ingredients
-
1 jar (12 ounces) roasted sweet red peppers
-
1 jar (6-1/2 ounces) marinated quartered artichoke hearts
-
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
-
8 ounces fresh mozzarella cheese, cubed
-
1-1/2 cups shredded Asiago cheese
-
6 ounces cream cheese, softened and cubed
-
1 cup crumbled feta cheese
-
1/3 cup shredded provolone cheese
-
1/3 cup minced fresh basil
-
1/4 cup finely chopped red onion
-
2 tablespoons mayonnaise
-
2 garlic cloves, minced
-
Assorted crackers
Directions
-
1.
Drain peppers, reserving 1 tablespoon liquid; chop peppers. Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes.
-
2.
In a 3-qt. slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts and peppers. Stir in reserved pepper and artichoke liquids. Cook, covered, on high 2 hours.
-
3.
Stir dip; cook, covered, until cheese is melted, 30-60 minutes longer. Stir before serving; serve with crackers.
-
4.
Nutrition Facts
1/4 cup: 197 calories, 16g fat (8g saturated fat), 38mg cholesterol, 357mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 9g protein.
© 2024 RDA Enthusiast Brands, LLC