Five-Cheese Spinach & Artichoke Dip
“Whenever I go to an event, I’m always asked to bring this hot dip. Five types of cheese make it a standout and oh-so delicious. I love its party-ready convenience—I serve it straight from the slow cooker, so set-up and clean-up are a breeze!” —Noelle Myers, Grand Forks, North Dakota
| Servings | Prep Time | Cook Time |
| 16servings | 20minutes | 2-1/2hours |
| Servings | Prep Time |
| 16servings | 20minutes |
| Cook Time |
| 2-1/2hours |
Ingredients
- 1 jar roasted sweet red peppers 12 ounces
- 1 jar marinated quartered artichoke hearts 6-1/2 ounces
- 1 package frozen chopped spinach thawed and squeezed dry, 10 ounces
- 8 oz fresh mozzarella cheese cubed
- 1-1/2 cups shredded Asiago cheese
- 6 oz cream cheese softened and cubed
- 1 cup crumbled feta cheese
- 1/3 cup shredded provolone cheese
- 1/3 cup minced fresh basil
- 1/4 cup finely chopped red onion
- 2 tbsp mayonnaise
- 2 garlic cloves minced
- Assorted crackers
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- Drain peppers, reserving 1 tablespoon liquid; chop peppers. Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes.
- In a 3-qt. slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts and peppers. Stir in reserved pepper and artichoke liquids. Cook, covered, on high 2 hours.
- Stir dip; cook, covered, until cheese is melted, 30-60 minutes longer. Stir before serving; serve with crackers.
Recipe Notes
Nutrition Facts
1/4 cup: 197 calories, 16g fat (8g saturated fat), 38mg cholesterol, 357mg sodium, 4g carbohydrate (2g sugars, 1g fibre), 9g protein.
