Thanks to this creamy dip, my daughters will happily eat spinach and artichokes. We serve it with chips, toasted pita bread or fresh veggies on the side.
—JENNIFER STOWELL MONTEZUMA, IA
PREP: 10 MIN. • COOK: 2 HOURS • MAKES: 32 SERVINGS (1/4 CUP EACH)
2 cans (14 ounces each) water-packed artichoke hearts, drained and chopped
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 jar (15 ounces) Alfredo sauce
1 package (8 ounces) 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.