Five-Cheese Spinach & Artichoke Dip
Originally published as Five-Cheese Spinach & Artichoke Dip in Taste of Home Christmas Annual 2013
Also September/October Taste of Home Magazine 2013
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 is a breeze!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
slow cooker
pescatarian
- 2 tablespoons mayonnaise
- 2 cloves garlic minced
- assorted crackers
- 12 ounces roasted sweet red peppers
- 6-1/2 ounces marinated quartered artichoke hearts
- 20 ounces frozen chopped spinach thawed and squeezed dry
- 8 ounces fresh mozzarella cheese cubed
- 11/2 cups asiago cheese shredded
- 6 ounces cream cheese softened and cubed
- 1 cup feta cheese crumbled
- 1/3 cup provolone cheese shredded
- 1/3 cup fresh basil minced
- 1/4 cup red onion finely chopped
- Carbohydrate 95.6585945641762 g
- Cholesterol 962.920410844854 mg
- Fat 325.639814702193 g
- Fiber 24.7329367823676 g
- Protein 360.211871884735 g
- Saturated Fat 197.719587339271 g
- Serving Size 1 1 Recipe (2174g)
- Sodium 5308.78224653493 mg
- Sugar 70.9256577818086 g
- Trans Fat 33.1144101993195 g
- Calories 4731 calories
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, 30-60 minutes longer. Stir before serving; serve with crackers.
