Crock Pot Spinach Artichoke Dip

By hflannigan

Ingredients

• One 9 ounce box of frozen spinach
• One 12 ounce jar of artichoke hearts
• 8 ounces of cream cheese
• 1 cup of shredded mozzarella
• 1/2 cup of grated parm
• dash of milk
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon black pepper
• 1 garlic clove, grated or minced

Preparation

Step 1

Defrost spinach, and squeeze out excess liquid in a kitchen cloth. It’s okay if some moisture remains; don’t go crazy trying to squeeze it dry. Drain artichoke hearts and break up with fingers.

Combine all remaining ingredients in slow cooker. Dip will seem very thick, but once the cheese all melts it will become more of a dip-like consistency.

Cook on high for 2 hours. Serve with pita chips, crackers, or whatever dipper your enjoy.