Recipes That Crock publishes a good recipe for spinach artichoke dip for slow cookers on its website, RecipesThatCrock.com. The recipe takes 10 minutes to prepare and one minute to cook, and it serves 10 to 12 people. Betty Crocker offers a similar dip recipe with Alfredo sauce and Swiss cheese.
To prepare Recipes That Crock’s spinach artichoke dip, place a 14-ounce can of drained and chopped artichoke hearts and 4 to 6 cups of chopped fresh spinach in a slow cooker. Add 2 8-ounce bricks of cubed cream cheese and 2 1/2 cups each of shredded mozzarella and Monterey Jack cheese. Also add 3 minced cloves of garlic or 2 teaspoons of freeze-dried garlic and 1/4 teaspoon of pepper.
Combine the ingredients well, and cook the mixture on high for one to two hours or until it is smooth when stirred. Reduce the heat to warm, and then serve it with crackers or chips.
To make Betty Crocker’s version of the recipe, combine 1 9-ounce package of thawed and drained frozen spinach with 1 14-ounce can of chopped and drained artichoke hearts in a 1- to 1 1/2-quart slow cooker. Also add 1/2 cup each of mayonnaise and refrigerated Alfredo pasta sauce, 3/4 teaspoon of garlic salt, 1/4 teaspoon of pepper and 1 cup of shredded Swiss cheese.
Mix the ingredients, cover, and cook on low for two to four hours. Serve with sliced bread.