Can you believe Christmas Day is next week! Crazy, crazy…I know. I hope you have all your ducks in a row and are enjoying all the holiday season has to offer. Eat some fudge and don’t you dare even feel one bit bad about it. Soon we’ll be immersed in January and carrot sticks will be back in fashion. Enjoy the fudge while you can! 🙂
Todays recipe is a wonderful crock pot version of the classic Artichoke and Spinach Dip. It’s cheesy, flavorful and delightful. It only takes about 15 minutes to put together and then bubbles away in the crock pot while you attend to other needs like wrapping gifts, singing carols and making all manner of Christmas Magic happen for those you love. It would make a great appetizer for any upcoming parties you might be heading to.
Let’s make it, baby.
Artichoke and Spinach Dip (Crock Pot)
Time: 15 min prep + 2-3 hours crock pot cooking
Yield: 3 cups
Recipe from my sweet friend Katherine Rose
2 Tb butter
2 cloves garlic, minced
1/2 yellow onion, chopped
1 (11 ounce) bag baby spinach
1 Tb water
2 C marinated artichoke hearts, chopped
1 C sour cream
1/2 C mayonnaise
1/2 C Parmesan cheese, grated
1 1/2 C Monterey and Colby Jack cheese blend
1 (8 ounce) package cream cheese, softened
1. Heat a medium-sized skillet up over medium high heat. Melt 2 tablespoons of butter in the pan and add 2 cloves of garlic (minced) and 1/2 a chopped onion. Saute until the onions are translucent and a bit golden in color.
2. Grab a bag of baby spinach…
toss it into a large glass bowl and pour 1 tablespoon of water over the top. Cover it with plastic wrap and heat it in the microwave for 2 minutes or until it has steamed down and reduced in volume.
3. Grab some artichoke hearts…
and chop yourself 2 cups worth.
4. Spray the inside of a small crock pot (2-3 quart works best) and place the onion mixture, spinach, artichoke hearts, 1 C sour cream, 1/2 C mayonnaise, 1/2 C grated Parmesan cheese, 1 1/2 C Monterey and Colby Jack cheese blend and 1 package cream cheese. Stir everything to combine.
5. Cover and cook on high for 2-3 hours, or until the cheese is melted and bubbly. Serve with crusty bread or crackers.