Spinach Artichoke Dip
This slow cooker spinach artichoke dip stays hot and creamy for as long as a party lasts. The base is blended in a food processor, so the cream cheese, Parmesan and spinach come together smoothly, while the artichokes are pulsed last to stay coarse and give the dip some bite. A ring of salsa and a layer of melted Jack cheese finish it, and it also works served chilled.
Instructions
Fit a food processor with the metal blade. Add the cream cheese, cream, Parmesan and garlic powder, and process until the mixture is smooth and creamy.
Add the thawed, well drained spinach and process until it is thoroughly mixed in. Add the artichoke hearts and pulse just until they are coarsely chopped, so some texture remains.
Scrape the mixture into a 3½-quart electric slow cooker and smooth the top with a spoon.
Cover and cook on the high setting for 1¼ to 1½ hours, until the dip is hot in the center.
Sprinkle the Monterey Jack evenly over the top, then spoon the salsa in a ring around the inside edge of the cooker. Cover and cook on high for 15 minutes more, until the cheese has melted.
Turn the heat down to low and serve the dip warm with crackers or tortilla chips. Refrigerate any leftovers.
Make it personal.
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