Spinach Artichoke Dip

Name: Spinach Artichoke Dip
Ingredients: 16 ounces (450 g) cream cheese; ¾ cup (180 ml) heavy cream (use half milk, if desired); ⅓ cup (80 ml) grated Parmesan cheese; ¼ teaspoon (60 ml) garlic powder; 16 ounces (450 g) frozen cut leaf spinach, thawed and well drained; 1 can quartered artichoke hearts, rinsed and well-drained; ⅔ cup (160 ml) shredded Monterey Jack cheese; 1 cup prepared (240 ml) salsa; Crackers or tortilla chips, for serving

Formal or informal, spinach artichoke dip is a great appetizer at any party. It is quick and easy taking very little time to prepare.

Ingredients

16 ounces (450 g) cream cheese
¾ cup (180 ml) heavy cream (use half milk, if desired)
⅓ cup (80 ml) grated Parmesan cheese
¼ teaspoon (60 ml) garlic powder
16 ounces (450 g) frozen cut leaf spinach, thawed and well drained
1 can quartered artichoke hearts, rinsed and well-drained
⅔ cup (160 ml) shredded Monterey Jack cheese
1 cup prepared (240 ml) salsa
Crackers or tortilla chips, for serving

Steps

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 3½-quart electric slow cooker; smooth the top.
Cover and cook on the high heat setting for 1¼–1½ 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.

More recipes with cream cheese, parmesan, garlic powder, spinach, monterey jack cheese or salsa

Adapted from “Spinach Artichoke Dip” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.