Spinach and Artichoke Dip

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Makes about 5 cups

Serves 6 to 8

Cooking Time 1 to 2 hours on Low

Slow Cooker Size 1½ to 7 quarts

WHY THIS RECIPE WORKS: Spinach and artichoke dip is a bona fide crowd-pleaser, but it often ends up watery, bland, and left behind on the buffet table. We wanted a reliable dip that was rich, creamy, and packed with flavorful chunks of artichokes and earthy spinach. We discarded versions with flour-thickened cream mixtures in favor of an easy-prep combination of softened cream cheese and mayonnaise that gave our dip both the creaminess we were after and a subtle tanginess that tasters enjoyed. Frozen artichoke hearts and spinach were easier options than their fresh counterparts; we just patted them dry to rid them of excess moisture. With a sprinkle of fresh chives, our dip was ready for the party. Serve with crackers and/or Garlic Toasts. See the sidebar that follows the recipe.

6	ounces cream cheese, softened
½	cup mayonnaise
2	tablespoons lemon juice
2	tablespoons water
1	tablespoon minced garlic
	Salt and pepper
18	ounces frozen artichoke hearts, thawed, patted dry, and chopped
10	ounces frozen spinach, thawed and squeezed dry
2	tablespoons minced fresh chives

1. Mix cream cheese, mayonnaise, lemon juice, water, garlic, 1 teaspoon salt, and ½ teaspoon pepper together in large bowl. Fold in artichokes and spinach until well combined.

2A. FOR A 1½- TO 5-QUART SLOW COOKER: Transfer mixture to slow cooker, cover, and cook until heated through, 1 to 2 hours on low.

2B. FOR A 5½- TO 7-QUART SLOW COOKER: Transfer mixture to 1½-quart soufflé dish. Set dish in slow cooker and pour water into slow cooker until it reaches about one-third up sides of dish (about 2 cups water). Cover and cook until heated through, 1 to 2 hours on low. Remove dish from slow cooker.

3. Stir dip to recombine, sprinkle with chives, and serve. (Dip can be held on warm or low setting for up to 2 hours.)