5/5
(2 Votes)
Ingredients
- 14 oz can of artichokes, drained
- 9 oz of fresh raw spinach
- 1/2 cup mayo (or you can sub this our for a block of cream cheese)
- 1/2 cup of sour cream
- 1 cup shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
Preparation
Step 1
Chop the drained artichoke.
Add it to the crockpot.
Chop the fresh spinach.
Add it to the crockpot.
Add the mayo (or cream cheese).
Add the sour cream.
I like to smear the two creams to ensure they cover the spinach well.
I go ahead and add all of both cheese. Stephanie’s recipe is a little different.
Add the Mozzarella.
Add the Parmesan.
Pop the lid on it.
Cook on high for 1 hour or on low for 2-3 hours.