Slow Cooker Southwest Artichoke And Spinach Dip Recipes

SLOW-COOKER ARTICHOKE-SPINACH DIP

Steps:

• Combine first 11 ingredients until well blended. Add cream cheese., Place artichoke mixture in a greased 3- or 4-qt. slow cooker; cook, covered, on low about 2 hours. Stir; cover and keep warm. Serve with red pepper slices and tortilla chip scoops.

SLOW-COOKER SPINACH AND ARTICHOKE DIP

Steps:

• Place the first eight ingredients in a 1-1/2-qt. slow cooker; stir to combine. Cook, covered, on low 2 to 2-1/2 hours or until heated through., Stir to blend. Serve with whole wheat baguette slices and chunks of rainbow carrots and celery.

SLOW-COOKER SOUTHWEST ARTICHOKE AND SPINACH DIP

Steps:

• Spray 1- to 1 1/2-quart slow cooker with cooking spray. In medium bowl, mix all ingredients except pepper Jack cheese and tortilla chips; spoon into cooker.
• Cover; cook on Low heat setting 2 to 3 hours.
• Stir pepper Jack cheese into artichoke mixture. Cover; cook on Low heat setting about 5 minutes longer or until cheese is melted. Serve with tortilla chips.

SLOW-COOKER SPINACH DIP

Steps:

• Mix 1 cup grated smoked mozzarella, 1/2 cup grated parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper in a slow cooker. Cover and cook on high, 2 hours.
• See all 50 Game-Day Dips

SLOW COOKER SPINACH-ARTICHOKE DIP

Steps:

• Combine artichokes, spinach, cream cheese, mozzarella cheese, Parmesan cheese, milk, salt, and pepper in the bottom of a slow cooker.
• Cover and cook on High, stirring occasionally to combine, for 2 hours.

SPINACH ARTICHOKE DIP (SLOW COOKER)

Steps:

• Cube Cheese and add to Slow Cooker.
• Chop Artichoke Hearts and Spinach and add to Cheese.
• Place in a slow cooker on High setting.
• Add Garlic and Pepper.
• Heat until melted, stirring occasionally.
• Takes about 1-2 hours.

SLOW COOKER SPINACH ARTICHOKE DIP

Steps:

• 1. Pulse the cashews in a blender until a fine powder forms. You're looking for a flour-like consistency. Be careful not to overmix or you'll end up with cashew butter.
• 2. Add the almond milk, garlic, salt, lemon juice and mustard. Blend on high until smooth.
• 3. Pour the liquid into a 4-quart slow cooker. Add the spinach, artichoke hearts, water chestnuts, and nutritional yeast (if using). Stir until well combined.
• 4. Cover and cook on high for 2 hours or low for 3-4 hours, or until warm and bubbly.
• 5. Uncover and stir in the mayonnaise or veganaise. If the dip seems dry, add an extra splash of almond milk. Taste and add additional salt or freshly ground pepper to taste. Serve warm or at room temperature.
• Makes 8-10 appetizer-sized servings.
• *Nutritional yeast adds a cheesy flavor without containing any dairy. Find it on the bulk aisle of your natural foods store, or in the baking section. If you can't find or don't want to use it, feel free to omit.
• **Avocado mayonnaise is made with avocado oil and is usually free of canola and soy oil, which is why I recommend it over regular mayo. Veganaise is an egg-free, vegan alternative to mayo, and is a great choice if you're avoiding eggs or want to keep this dish completely plant-based.