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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Hot Spinach-Artichoke Dip Recipe

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This recipe for Hot Spinach-Artichoke Dip is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c mayonnaise or salad dressing
1 c freshly grated Parmesan cheese
1 can (about 14 oz) artichoke hearts, drained and coarsely chopped
1 box (9 oz) frozen spinach, thawed, squeezed to drain
1/2 c chopped red bell pepper
2 chopped green onions
1/4 c shredded Monterey Jack (1 oz)
1 tbsp crushed red pepper flakes (optional)
Toasted French baguette slices, assorted crackers or pita chips
Directions:
Directions:
Spray inside of small slow cooker w/ cooking spray. In medium bowl, mix mayonnaise and Parmesan cheese. Stir in artichoke hearts, drained spinach, bell pepper, and green onion. If like, you may sprinkle some crushed red peppers into the mixture or simply sprinkle some on top of your individual serving. Spoon into slow cooker. Sprinkle with Monterey Jack cheese. Cover and cook on low heat for about an hour or until cheese is melted. Serve warm with baguette slices. Dip will hold for approximately 2 hours.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
10 min (start to finish 1hr 15 min.)
Personal Notes:
Personal Notes:
Just about everyone loves this dip! By adding the crushed red peppers it really does add something extra, but it can get pretty spicy!

 

 

 

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