Crock Pot Spinach Artichoke Dip
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
- salt & pepper to taste
- 1 cup grated parmesan cheese
- 8 oz sour cream
- 14.75 oz jar of artichoke hearts chopped
- 1 brick of cream cheese (8 oz) cubed
- 10 oz package chopped frozen spinach
- 2 teaspoons minced garlic (i use minced garlic that's packed i
- Carbohydrate 11.6915174750666 g
- Cholesterol 132.450512128064 mg
- Fat 41.5205421942273 g
- Fiber 0 g
- Protein 25.8978078576227 g
- Saturated Fat 25.5921750155824 g
- Serving Size 1 1 recipe (561g)
- Sodium 1012.51843674212 mg
- Sugar 11.6915174750666 g
- Trans Fat 2.28210042318592 g
- Calories 522 calories
Defrost the spinach in the microwave.(I like to do this on a plate - about 6 minutes in my microwave - then press down on the spinach with an identical plate, over the sink, to squeeze out the excess water. Did that visual work? It works so much better than trying to squeeze the water out in a cloth or paper towel & there's less clean up)While the spinach is in the microwave, add the cream cheese, artichoke hearts, Parmesan cheese, sour cream, minced garlic, and salt and pepper to the crock pot. Stir it up.Add in the drained, hot spinach. Stir well.Cook on low for 2 hours or until warmed through and fully melted. I turned my crock pot down to low for serving.Serve with tortilla chips, Triscuits, whatever you like. I used Sea Salt Sun Chips and they were delicious, in case you need another idea.
