Crock Pot Artichoke and Spinach Dip

By srumbel

from jamiecooksitup.com

Ingredients

• 2 Tb butter
• 2 cloves garlic, minced
• 1/2 yellow onion, chopped
• 1 (11 ounce) bag baby spinach
• 1 Tb water
• 2 C marinated artichoke hearts, chopped
• 1 C sour cream
• 1/2 C mayonnaise
• 1/2 C Parmesan cheese, grated
• 1 1/2 C Monterey and Colby Jack cheese blend
• 1 (8 ounce) package cream cheese, softened

Preparation

Step 1

1. Heat a medium-sized skillet up over medium high heat. Melt 2 tablespoons of butter in the pan and add 2 cloves of garlic (minced) and 1/2 a chopped onion. Saute until the onions are translucent and a bit golden in color.
2. Grab a bag of baby spinach, toss it into a large glass bowl and pour 1 tablespoon of water over the top. Cover it with plastic wrap and heat it in the microwave for 2 minutes or until it has steamed down and reduced in volume.
3. Grab some artichoke hearts and chop yourself 2 cups worth.
4. Spray the inside of a small crock pot (2-3 quart works best) and place the onion mixture, spinach, artichoke hearts, 1 C sour cream, 1/2 C mayonnaise, 1/2 C grated Parmesan cheese, 1 1/2 C Monterey and Colby Jack cheese blend and 1 package cream cheese. Stir everything to combine.
5. Cover and cook on high for 2-3 hours, or until the cheese is melted and bubbly. Serve with crusty bread or crackers.
Enjoy!