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

TOTAL TIME: Prep: 10 min. Cook: 2 hours YIELD: 3 cups.

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

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

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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