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Spinach Aritchoke Dip; appetizer (crockpot)
Topic Started: Oct 21 2006, 02:29 PM (240 Views)
Mike
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Fly Catcher
Spinach Aritchoke Dip

2 (8-ounce) packages cream cheese, softened
3/4 cup heavy cream (use half milk, if desired)
1/3 cup grated Parmesan cheese
1/4 tsp garlic powder
1 (16-ounce) bag frozen cut leaf spinach, thawed and well drained
1 (13 3/4-ounce) can quartered artichoke hearts, rinsed and well drained
2/3 cup shredded Monterey Jack cheese
1 cup prepared salsa (use your favorite variety)
Crackers or tortilla chips for serving

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 throughly mixed. Add the artichokes and process just until coarsely chopped.

Turn the mixture into a 3 1/2 quart slow cooker, smooth the top.

Cover and cook on HIGH 1 1/4 to 1 1/2 hours, until hot in the middle. Sprinkle the top evenly with Monterey Jack cheese and spoon the salsa ina ring around the inside edges of the slow cooker. Cover and continue heating on HIGH 15 minutes longer, or until the cheese is melted. Reduce the heat to LOW and serve warm with crackers or tortilla chips.
 
pinkdragonfly
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Tadpole
OMG I love this stuff....
it is one of my favorite dips
 
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