Now that school is starting back, having a slow cooker is a handy appliance that can be a lifesaver. Author, Judith Finlayson shares how to create 175 different recipes in her latest book “175 Essential Slow Cooker Classics” and how easy and convenient it is. You’ll find recipes for everyday favorites to elegant entertaining as well as an array of vegetarian dishes, tips, techniques and photographs. I love this recipe for Spinach and Artichoke Dip. What a simple, brilliant recipe idea! Judith offers great tips in her cookbook. If you prefer a smoother dip, place the artichokes and spinach in a food processor, in separate batches, and pulse until desired degree of fineness is achieved. Then combine with remaining ingredients inc the slow cooker stoneware.
This recipe is fabulous for an appetizer for busy school nights, tailgating, football parties, Labor Day and more. Enjoy and be sure to check out this book at the link here.
Slow Cooker Spinach and Artichoke Dip
6 to 8 servings
1 cup shredded mozzarella cheese
8 ounces cream cheese, cubed
1⁄4 cup grated Parmesan cheese
1 clove garlic
1/4 teaspoon freshly ground black pepper
1 (14 ounce) can artichokes, drained and finely chopped
1 pound fresh spinach leaves or 1 package spinach leaves, thawed if frozen
Tostadas or tortilla chips
1. In slow cooker stoneware, combine cheese, cream cheese, Parmesan, garlic, pepper, artichokes and spinach. Cover and cook on High for 2 hours, until hot and bubbly. Stir well and serve with tostadas or tortilla chips.
Courtesy of 175 Essential Slow Cooker Recipes by Judith Finlayson © 2015 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.