With this creamy dip, I can get my daughters to eat spinach and artichokes. We serve it with chips, toasted pita bread or fresh veggies.
—Jennifer Stowell, Deep River, IA
Prep: 10 min. • Cook: 2 hours • Makes: 8 cups
2 cans (14 oz. each) water-packed artichoke hearts, drained and chopped
2 pkg. (10 oz. each) frozen chopped spinach, thawed and squeezed dry
1 jar (15 oz.) Alfredo sauce
1 pkg. (8 oz.) cream cheese, cubed
2 cups shredded Italian cheese blend
1 cup shredded part-skim mozzarella cheese
1 cup shredded Parmesan cheese
1 cup 2% milk
2 garlic cloves, minced
Assorted crackers and/or cucumber slices
In a greased 4-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 2-3 hours or until heated through. Serve with crackers and/or cucumber slices.
Per 1/4 cup dip: 105 cal., 7g fat (4g sat. fat), 21mg chol., 276mg sod., 5g carb. (1g sugars, 1g fiber), 6g pro.
MADE WITH LOVE
I make this dip for potlucks. It’s delicious and so easy to make. Definitely going in the recipe box!
EJSHELLABARGER TASTEOFHOME.COM