Slow cooker spinach and artichoke dip

Servings: 8

Ingredients:

• 1 10 oz bag of fresh baby spinach, roughly chopped
• 1 13.75 oz can of artichoke hearts, chopped and drained
• 8 oz cream cheese, cubed
• 1 cup sour cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/3 cup diced red onion
• 4 cloves garlic
• 1/2 tsp black pepper
• 1/4 tsp salt

Preparation:

Place all of the ingredients in your slow cooker and stir until combined. Cook on low for 4 hours or on high for 2 hours. Make sure it is heated through. Transfer to a serving dish (or serve straight out if your slow cooker). Serve with pita chips, bread, pretzels, etc.

Irene Milito