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Spinach & Artichoke Dip
A party favorite!
Prep Time: 00:00
Cook Time: 03:00
10 oz fresh spinach, roughly chopped (usually 1 salad bag)
1 can artichoke hearts, quartered, chopped & drained
8 oz low-fat cream cheese (cut into 1 inch cubes)
1 cup light sour cream
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
1/3 cup onion, finely chopped (white or red)
4 cloves garlic, minced
1/2 tsp black pepper
1/4 tsp sea salt
1Combine all ingredients in a large mixing bowl and stir until evenly combined.
2Mist the bowel of your slower cooker with cooking spray and transfer the mixture to the bowel.
3Cook on low for 3-4 hours OR on high for 2 hours. Dip should be completely warmed through and the cheese melted.
4Stir & season with extra salt and pepper if needed.
5Serve warm with chips or whatever dippers you'd like.
Can substitute plain Greek yogurt for light sour cream. I opted to use light sour cream but there is not much of a difference between the two. I also used white onion since I prefer them to red. The spinach takes up a lot of room in the slow cooker but it cooks down rather quickly. After cooking for 2 hours on high, I added some extra Parmesan cheese on top with an extra pinch of salt.
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