Need a simple, mushy plunge formula? This Slow Cooker Spinach and Artichoke Dip is delectable and made in your stewing pot with bunches of cheeses, new spinach and artichoke hearts.
I used to have two moderate cookers from my Dad — they were a brand I had never known about, something he grabbed in his supermarket. One was littler for plunges and there was a bigger one for primary courses or greater dinners. They worked extraordinary and I was content with them – yet I need to concede that they gather dust more than preparing up delectable nourishment. I generally state I needed to utilize them more, however tend to not consider them much except if I'm setting up a great deal of nourishment for a gathering or something.
At some point, I chose the time had come to clean behind and under my cooler out of the blue. I additionally chose that the moderate cookers were impervious to the icebox being moved. No compelling reason to move them off the highest point of the ice chest.
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Ingredients
- 1 cup shredded mozzarella cheese
- 6 ounces Neufchatel cheese (cubed)
- 1/4 cup freshly grated Parmesan cheese
- 1 clove garlic (minced)
- 14 ounce can artichoke hearts (drained, rinsed and finely chopped)
- 8 ounces trimmed fresh spinach leaves (about 8 cups)
- 1/4 teaspoon freshly ground black pepper
Instructions
- In slow cooker stoneware, combine mozzarella, Neufchatel cheese, Parmesan, garlic, artichokes, spinach, and black pepper. Cover and cook on high for 2 hours, until hot and bubbly. Stir well and serve with homemade tortilla chips.
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