Tuesday, March 10, 2009

Hot Artichoke and Spinach Dip

2 cups Green Giant frozen cut-leaf spinach
1 can quartered artichoke hearts (in water) drained and chopped
1/2 cup refrigerated alfredo sauce
1/2 cup mayo
3/4 tsp. garlic seasoning
1/4 tsp. freshly ground black pepper
1 cup shredded Swiss cheese
1/2 cup shredded Provolone cheese
1/4 cup shredded Parmesan cheese
3 loaves baguette French Bread

Cook spinach as directed on bag; drain and press out all excess water. Finely chop spinach.

In 2-quart slow cooker, mix chopped spinach and all remaining ingredients except bread. Cover. cook on low for 3 to 4 hours. Serve dip with sliced French bread or crackers.

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