CROCKTOBER: Spinach & Artichoke Dip
SLOW COOKER SPINACH AND ARTICHOKE DIP 1 jar (12 ounce) roasted sweet peppers 1 jar (6-1/2 ounce) marinated quartered artichoke hearts 1 package (10 ounce) frozen chopped spinach, thawed and squeezed dry 8 ounces fresh mozzarella cheese, cubed 1-1/2 cups (6 ounces) shredded Asiago cheese 8 ounce package of cream cheese, softened and cubed 1 cup (4 ounces) crumbled feta cheese 1/3 cup shredded provolone cheese 1/3 cup minced fresh basil 1/4 cup finely chopped red onion 2 TBS mayonnaise 2 garlic cloves, minced
Drain peppers, reserving 1 TBS liquid. Chop peppers. Drain artichokes, reserving 2 TBS liquid. Coarsely chop. In a 3 quart 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 assorted crackers or breads.
Submitted by Diane VanBecelaere of Pittsburg, Kansas