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Sun-Dried Tomato Spinach-Artichoke Dip

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
  • Total Time
    Prep: 10 min. Cook: 2 hours
  • Makes
    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

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
Nutrition Facts
1/4 cup: 134 calories, 11g fat (6g saturated fat), 35mg cholesterol, 215mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 6g protein.

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