Crock pot spinach and artichoke dip

 To make a delicious crock pot spinach and artichoke dip, follow these simple steps:

1. Combine 8 oz of chopped spinach and 8 oz of chopped artichokes in the crock pot.
2. Add 16 oz of cream cheese, 1/2 cup of sour cream, and 1/2 cup of mayonnaise.
3. Mix in 1 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese.
4. Season with garlic powder, salt, and pepper to taste.
5. Cook on low for 2-3 hours, stirring occasionally until creamy and heated through.
6. Serve warm with tortilla chips, bread, or veggies for dipping.

Artichoke Spinach Dip

Ingredients

1/4 cup butter
1 (10 ounce) package frozen chopped spinach, partially thawed
1 (14 ounce) can artichoke hearts, drained and chopped
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
1 cup mayonnaise
1 cup grated Parmesan cheese
garlic salt to taste

Directions

Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.

Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm.

Nutritional Information

Amount Per Serving  Calories: 80 | Total Fat: 7.5g | Cholesterol: 19mg

Easy California Artichoke and Almond Casserole Dip

One 6-ounce jar artichoke hearts, drained
1/4 cup mayonnaise
2 teaspoons fresh lemon juice
1 cup freshly grated Parmesan cheese
Freshly ground black pepper to taste
1/2 cup almonds

1. Preheat the oven to 350 degrees. Butter a 1-quart casserole or good-sized ramekin and set aside.

2. Place the artichoke hearts in a medium-size mixing bowl and mash well with a heavy fork. Add the mayonnaise, lemon juice, cheese, and pepper and continue mashing till the mixture is well blended and smooth.

3. Scrape the mixture into the prepared casserole or ramekin, sprinkle the almonds over the top, and bake till bubbly, about 20 minutes.