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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Side

Spinach Artichoke Dip

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 16 ounces (450 g) cream cheese
  • ¾ cup (180 ml) heavy cream (use half milk, if desired)
  • ⅓ cup (80 ml) grated Parmesan cheese
  • ¼ teaspoon (60 ml) garlic powder
  • 16 ounces (450 g) frozen cut leaf spinach, thawed and well drained
  • 1 can quartered artichoke hearts, rinsed and well-drained
  • ⅔ cup (160 ml) shredded Monterey Jack cheese
  • 1 cup prepared (240 ml) salsa
  • Crackers or tortilla chips, for serving

Method

  1. In a food processor fitted with a metal blade, process the cream cheese, cream, Parmesan cheese, and garlic powder until smooth and creamy. Add the spinach and process until thoroughly mixed. Add the artichokes and process just until coarsely chopped.
  2. Turn the mixture into a 3½-quart electric slow cooker; smooth the top.
  3. Cover and cook on the high heat setting for 1¼–1½ hours, until hot in the center. Sprinkle the top evenly with the Jack cheese and spoon the salsa in a ring around the inside edges of the slow cooker. Cover and continue heating on high 15 minutes longer, or until the cheese is melted.
  4. Reduce the heat to the low setting and serve warm with crackers or tortilla chips for dipping. Refrigerate any leftovers.