BooMama is hosting a recipe carnival for dips tomorrow, so I thought I’d re-post this yummy spinach-artichoke dip. I probably need to make it soon myself, in order to serve my readers with a picture. Noble, aren’t I?
I make this sinfully delicious dip in a little slow cooker (about 1.5 quarts).
- 1 cup shredded mozzarella cheese
- 8 oz cream cheese, cubed
- 1/4 cup grated Parmesan
- 1 clove garlic, minced
- 1/4 tsp pepper
- 14 oz can artichokes, drained and chopped in food processor
- 6-10 oz fresh spinach leaves, chopped in food processor
Combine ingredients in slow cooker. Cover and cook on high for 2 hours, until hot and bubbling. Stir well and serve with tortilla chips. (If you prefer a chunkier dip, chop the artichokes and spinach coarsely by hand.
(If you’re visiting for the first time, would you mind taking a moment out of your DipTacular tour to pray for our maybe-babies?)