SLOW COOKER SPINACH ARTICHOKE DIP

 This dip is creamy and delicious and so easy to make!

Ingredients:

• Spinach: I used one (10-ounce) bag of fresh baby spinach for this dip, but you could also thaw and drain a package of frozen spinach instead if you’d like!
• Artichoke hearts: One jar, drained and roughly-chopped.
• Cream cheese: I typically use a brick of low-fat cream cheese, but full-fat of course works too!
• Sour cream (or Greek yogurt): Whichever you prefer.
• Cheese: Both some shredded Mozzarella and freshly-grated Parmesan.
• Onion: Either finely-chopped red or white onion.
• Garlic: Minced or pressed.
• Salt and pepper: As always, for seasoning.

Directions:

1. Combine all ingredients.  Add all of the ingredients to the bowl of a slow-cooker (I used my 4-quart crockpot) and toss briefly to combine.
2. Slow cook.  Cover and cook on low for 2-3 hours or on high for 1 hour, until the cheese is completely melted.  (slow cookers can vary with heat levels, so check on it every 30 minutes to be sure that it does not overcook.)
3. Stir and season.  Give the spinach artichoke dip a good stir to combine.  Then taste and season with salt and pepper as needed.
4. Serve warm.  With whatever dippers you prefer!