This appetizer is perfectly gooey to be served with chips or bread. It has the perfect texture to be enjoyed at any occasion.
Check out what my friends over at Gimme Some Oven have to say about this recipe:
“Just ask my friends who watched me almost single-handedly polish off the little bowl of spin dip that we all ordered “to share” at a happy hour last week. I mean, I don’t know how that little bitty bowl was supposed to feed the five of us. But I figured that since it was so good, it would only be appropriate to make another batch to actually share with everyone this week.”
This girl knows what’s up. A spinach dip at a restaurant does not serve 5. You gotta make a big batch at home to feed that many people!
1 (10 oz.) bag fresh baby spinach, roughly chopped
1 (13.75 oz.) can quartered artichoke hearts, chopped and drained
1 (8 ounce) brick low-fat Philadelphia cream cheese, cut into 1-inch cubes
1 cup light Daisy sour cream or plain Greek yogurt
1 cup shredded Kraft Mozzarella cheese
1/2 cup grated Kraft Parmesan cheese
1/3 cup finely-chopped white or red onion
4 cloves garlic, minced
1/2 tsp. black pepper
1/4 tsp. salt
Combine all ingredients in a large mixing bowl and stir until evenly combined. (You can also stir the mixture actually inside the bowl of your slow cooker, but it would be easier in a large mixing bowl.) Transfer the mixture to the bowl of your slow cooker, that has been misted on the inside beforehand with cooking spray.
Cook on low for 3-4 hours or on high for 2 hours, or until the dip is completely warmed through and the cheese is melted. Give the dip a good stir and season with extra salt and pepper if needed.
Transfer to a serving dish, and serve warm with chips or bread or pita crackers or whatever dippers you’d like.
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Quick Tip: Place in a bread bowl for a pretty presentation.
Thanks again to Gimme Some Oven for this amazing recipe.