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SPINACH ARTICHOKE DIP-CROCKPOT

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CROCKPOT RECIPE

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Rate this recipe 4.5/5 (4 Votes)

Ingredients

  • 1 CUP SHREDDED MOZZARELLA
  • 1 PKG (8 0Z) CREAM CHEESE CUBED
  • 1/4 CUP GRATED PARM
  • 2 CLOVES GARLIC
  • 1/4 TSP PEPPER
  • 1 CAN (14 OZ) ARTICHOKES, DRAINED AND FINELY CHOPPED
  • 1 PKG (10 OZ) RINSED FRESH SPINACH LEAVES, STEMS REMOVED AND FINELY CHOPPED

Details

Preparation

Step 1

COMBINE INGREDIENTS AND A SLOW COOKER. COVER AND COOK ON HIGH 2 HOURS.

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