This appetizer is perfectly gooey to be served with chips or bread. It has the perfect texture to be enjoyed at any occasion. I love serving this yummy spinach dip with chips or crackers. My husband told me that this is one of the best spinach dips he’s ever eaten. Talk about a lovely compliment! I guess I’ll change nothing about this recipe and continue making it.
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!
Ingredients
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
Instructions
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.
Thank you The Sugar Pixie for this great photo.
