When you are ringing in the new year or the super bowl, there can’t be too many dips to continue the holiday festivities. This spinach dip is packed with flavor and nutrients and eaten with a rainbow if colors. Make your own healthy cream cheese and it is a winner for everyone.
For more health information about spinach, click here.
Slow Cooker Spinach Artichoke Dip
Makes 16 servings
Ingredients:
1 (16 ounce) bag frozen chopped spinach, thawed and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
8 ounces cream cheese, cut into cubes*
8 ounces sour cream
½ cup shredded whole-milk mozzarella cheese
½ cup grated parmesan cheese
½ teaspoon garlic powder
¼ crushed red pepper
¼ teaspoon salt
¼ teaspoon ground pepper
4 cups sliced vegetables, such as carrots and bell peppers
Baguette, sliced
Instructions:
- Combine spinach, artichoke hearts, cream cheese, sour cream, mozzarella, parmesan, garlic powder, crushed red pepper, salt and pepper in a 4-quart slow cooker. Cook on high for 2 hours. Stir and serve with sliced vegetables and/or baguette slices.
**Homemade Greek Yogurt Cream Cheese:
Set a strainer inside of a dish or bowl that will hold 3 inches of liquid. Layer two pieces of cheesecloth in the strainer, one on top of the other. Make sure that it covers the holes in the strainer. Pour the Greek yogurt in and fold the cheesecloth completely over the yogurt. Place a heavy can or jar over the folded cheesecloth. Refrigerate for 2-3 days, draining the liquid out as needed. Store in an airtight container for up to a week. Use as regular cream cheese – but A LOT healthier.
Adapted from eatingwell.com.
