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 350 F 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.
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 350 F 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.
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