Spinach & Artichoke Dip

Project K

INGREDIENTS

2 garlic cloves, minced
500 grams of cream cheese, softened
1/4 cup mayonnaise
1/3 cup parmesan cheese, freshly grated
1 can (398mL) artichoke hearts, drained and coarsely chopped
1 pkg (300 grams) frozen chopped spinach, thawed and squeezed dry

DIRECTIONS

Place garlic, cream cheese mayonnaise and parmesan in a food processor and blend until smooth.
Add artichokes and spinach and combine.
Pour into 1.4 L baking dish (or slow cooker stoneware) and bake at 350 for 25-30 minutes.
If cooking in slow cooker, low for 2-3 hours and high for 1-2 hours.
Serve warm with mutli-grain tortilla chips or sliced French bread. Want to try something new? Use pretzels, bread sticks or pita bread.

This was another of my firsts when learning to cook, I always loved ordering these kinds of dips at restaurants, come were good and others were not. I bought a slower cooker recipe book (300 slow cooker favourites by Donna-Marie Pye, published by Robert Rose) and this was one of the first recipes I tried and being green at cooking I forgot to add some ingredients and it turned out just what my mind wanted it to taste like. I use frozen spinach because it is easier. You can use fresh spinach, just make sure the stems are removed and you chop the spinach before adding it to the mix.

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“This is the best spinach and artichoke dip I have ever tasted!”-Susan