WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, September 10, 2014

HOT SPINACH AND ARTICHOKE DIP

1/2 (10 ounce) package frozen spinach, thawed, drained and coarsely chopped
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
1/4 cup grated parmigiano reggiano cheese (or parmesan), grated
1/4 cup mozzarella, shredded
cayenne or hot sauce to taste (optional)

Mix everything, place it in the slow cooker and cook until the cheese is nice and melted about 1-2 hours on high or 2-4 hours on low.


Directions for the oven: Mix everything, place it is a baking dish and bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20-30 minutes.

Serve with whole-grain crackers or chips.

Note: File Photo

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