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Spinach Artichoke Dip

1 C mayonnaise or salad dressing
1C freshly grated Parmesan cheese
1 (14 oz) can artichoke hearts, drained & coarsely chopped
1 (10 oz) pkg frozen chopped spinach, thawed & squeezed to drain or 1 C loosely packed, coarsely chopped spinach leaves.
1/2 C chopped red bell pepper
1/4 C shredded Monterey Jack or mozzarella cheese (1 oz)
Toasted baguette slices, assorted crackers or pita chips

Spray inside of 1-2 1/2 quart slow cooker with cooking spray, Mix mayonnaise and Parmesan cheese in medium bowl. Stir in artichoke hearts, spinach and pepper. Spoon into slow cooker. Sprinkle with Monterey Jack cheese. cover and cook on low heat setting 1 hour to 1 hour 15 minutes or until cheese is melted. Serve warm with baguette slices. Dip will hold up to 3 hours. 24 servings (2 T each)

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