Monday, June 23, 2014

Mel's Munchies: Ooey Gooey Crockpot Spinach & Artichoke Dip

Summer is officially here - Whoo hoo! Here is a simple and yummy recipe to bring to any summer BBQ!

You'll need: 1/4 cup milk (whichever % you normally drink), 8 oz cream cheese (I used whipped because it has the least amount of calories!), 14 oz can of Artichoke Hearts, 3/4 cup shredded Mozzarella Cheese, 1/2 cup shredded Parmesan cheese, 10-12 oz bag of frozen spinach (thawed and drained), a pinch of Cayenne pepper, salt and pepper to taste and 1 tsp onion flakes.

Ensure the spinach is fully thawed, then empty the bag into a colander and drain. I used my hands to squeeze out the excess liquid. But be gentle so you don't mash it. When the spinach is fully drained, place it in a large mixing bowl. You'll need the colander to drain the artichoke hearts next.

Next, empty the can of artichoke hearts into the colander to drain. Separate the hearts gently using your finger tips.

Add artichoke hearts to the bowl with the spinach. Gently incorporate using your fingertips.

Next add the cream cheese, onion flakes, cayenne pepper, salt and pepper, milk, mozzarella and parmesan cheeses. Combine the mixture using a wooden spoon (metal is okay too but avoid using a whisk).

Once fully combined, add spinach artichoke mixture into a 5 quart Crock Pot. Using the back of a spoon, even out the mixture so it cooks evenly.

Set the Crock Pot to high and cook for two hours. Give it a stir every half hour to ensure the entire batch is evenly heated. This will also help avoid scorching on the sides. 

Once the dip has cooked for 2 hours, give it one more stir and top it off with a handful of parmesan & mozzarella cheeses... however much you like! This is best served warm so I usually serve it right away. Keep any leftover in the refrigerator and heat up for a minute or two when ready to serve. 


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