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.

Garlicky Spinach and Feta Dip

• 110 ounce package frozen chopped spinach, thawed and well drained

• 110 ounce carton garlic-flavor cream cheese for cooking

• 1cup plain Greek yogurt

• 1cup mayonnaise or salad dressing

• 1cup crumbled feta cheese (4 ounces)

• 1/3cup sliced pitted Kalamata olives

• 1/4cup chopped green onions (2)

• 2tablespoons dried tomato pesto

• Freshly ground black pepper

Directions

1. Using paper towels, squeeze out any excess liquid in spinach.
2. In a medium bowl combine spinach, cream cheese for cooking, yogurt, mayonnaise, 3/4 cup of the cheese, the olives, 2 tablespoons of the green onions, the pesto, and pepper. Transfer spinach mixture to a 1-1/2-quart slow cooker. Sprinkle mixture with the remaining 1/4 cup cheese.
3. Cover and cook on low-heat setting for about 1-1/2 hours or until heated through. Sprinkle with the remaining 2 tablespoons green onions. Serve dip with Crispy Pita Chips

http://www.bhg.com/recipe/garlicky-spinach-and-feta-dip/

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.