CROCKTOBER: Spinach & Artichoke Dip - KOAM TV 7

CROCKTOBER: Spinach & Artichoke Dip



1 jar (12 ounce) roasted sweet peppers
1 jar (6-1/2 ounce) marinated quartered artichoke hearts
1 package (10 ounce) frozen chopped spinach, thawed and squeezed dry
8 ounces fresh mozzarella cheese, cubed
1-1/2 cups (6 ounces) shredded Asiago cheese
8 ounce package of cream cheese, softened and cubed
1 cup (4 ounces) crumbled feta cheese
1/3 cup shredded provolone cheese
1/3 cup minced fresh basil
1/4 cup finely chopped red onion
2 TBS mayonnaise
2 garlic cloves, minced

Drain peppers, reserving 1 TBS liquid. Chop peppers. Drain artichokes, reserving 2 TBS liquid. Coarsely chop.
In a 3 quart slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts and peppers. Stir in reserved pepper and artichoke liquids. Cook covered on high 2 hours.
Stir dip, cook, covered, 30-60 minutes longer. Stir before serving.
Serve with assorted crackers or breads. 

Submitted by Diane VanBecelaere of Pittsburg, Kansas


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