Slow Cooker Spicy Spinach Artichoke Dip
By Haley Aldoroty
Ingredients
10 oz bag baby spinach
14 oz can of artichokes, drained and chopped
1 block cream cheese, cubed
3/4 cup sour cream
1/4 cup mayo
3 cloves garlic, grated
1 large shallots, minced
1 cup grated mozzarella cheese
1 cup grated parmesan cheese
2 tsp chopped calabrian chilis (more if you have a higher spice tolerance)
1 tsp kosher salt
½ tsp black pepper
Tortilla chips to serve
14 oz can of artichokes, drained and chopped
1 block cream cheese, cubed
3/4 cup sour cream
1/4 cup mayo
3 cloves garlic, grated
1 large shallots, minced
1 cup grated mozzarella cheese
1 cup grated parmesan cheese
2 tsp chopped calabrian chilis (more if you have a higher spice tolerance)
1 tsp kosher salt
½ tsp black pepper
Tortilla chips to serve
Procedure
Put all ingredients in the slow cooker.
Gently mix together.
Cover and cook on low for 2 hours, stirring halfway through.
Serve with tortilla chips.
Gently mix together.
Cover and cook on low for 2 hours, stirring halfway through.
Serve with tortilla chips.