"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Spinach Artichoke Dip Recipe

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This recipe for Spinach Artichoke Dip, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vicki Gray
Added: Wednesday, October 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
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 teaspoon 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
Crackers or tortilla chips, for serving

Directions:
Directions:
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 thoroughly mixed. Add the artichokes and process just until coarsely chopped. Turn the mixture into a 3 1/2-quart electric slow cooker; smooth the top. Cover and cook on the high heat setting 1-1/4 to 1-1/2 hours, until hot in the center. Sprinkle the top evenly with the Jack cheese and spoon the salsa in a 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 the low setting and serve warm with crackers or tortilla chips for dipping. Refrigerate any leftovers.

Personal Notes:
Personal Notes:
This recipe is dedicated to my dear friend, Marinette Tyler of Post, who is battling breast cancer.

 

 

 

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