Spinach Artichoke Dip with Block Cream Cheese

Serves 10 in about 2 hours. The slow cooker brings mayonnaise and garlic together.

Ingredients

• ½ yellow onion, finely diced
• 12 oz frozen spinach (break it up a little)
• 14 oz artichoke hearts* (drained & roughly chopped)
• 4-6 cloves garlic, pressed
• ¼ teaspoon red pepper flakes (or to taste)
• ½ teaspoon kosher salt
• ¾ cup sour cream
• ⅓ cup mayonnaise
• 1 ½ cups grated parmesan cheese
• 1 ½ cups shredded mozzarella cheese
• 8-oz block cream cheese

Method

1. Spray the crock with nonstick spray. Stir in all of the ingredients except for the cream cheese to the slow cooker and stir to combine.
2. Cut the cream cheese into pieces and place them on top of the artichoke spinach mixture.
3. Slow Cook the spinach artichoke dip on high for 1½-2 hours, then stir well so the cream cheese gets incorporated. Taste and adjust seasoning, if needed.
4. Replace the lid and switch the slow cooker to the warm setting until it's time to serve.
5. Plate the dip hot with baguette slices, tortilla chips, crackers, or vegetables for dipping.

More slow cooker ideas are in the slow cooker collection.