Sun-Dried Tomato Spinach-Artichoke Dip

Name: Sun-Dried Tomato Spinach-Artichoke Dip
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 3 cups.
Ingredients: 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 1 package (8 ounces) cream cheese, softened; 1 cup shredded smoked Gouda cheese; 1/2 cup shredded fontina cheese; 1/2 cup chopped water-packed artichoke hearts; 1/4 to 1/2 cup soft sun-dried tomato halves (not packed in oil), chopped; 1/3 cup finely chopped onion; 1 garlic clove, minced; Assorted fresh vegetables and crackers

Fresh veggies and crackers will disappear quickly when they're next to this cheesy slow-cooked dip. With smoked Gouda, it has an extra level of flavor that keeps everyone guessing. —Katie Stanczak, Hoover, Alabama

Ingredients

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) cream cheese, softened
1 cup shredded smoked Gouda cheese
1/2 cup shredded fontina cheese
1/2 cup chopped water-packed artichoke hearts
1/4 to 1/2 cup soft sun-dried tomato halves (not packed in oil), chopped
1/3 cup finely chopped onion
1 garlic clove, minced
Assorted fresh vegetables and crackers

Directions

In a 1-1/2-qt. slow cooker, mix spinach, cheeses, artichoke hearts, sun-dried tomatoes, onion and garlic. Cook, covered, on low 2-3 hours or until cheese is melted. Stir before serving. Serve with vegetables and crackers.

Editor’s Note: This recipe was tested with sun-dried tomatoes that can be used without soaking. When using other sun-dried tomatoes that are not oil-packed, cover with boiling water and let stand until soft. Drain before using

Originally published as Sun-dried Tomato and Artichoke Spinach Dip in Taste of Home Christmas Annual 2016