Every vacation we always look forward to eating spinach and artichoke sauce with our slow cooker. This makes it much easier to pour the ingredients and does all the work for you.
Ingredients
½ chopped yellow onion
6 cloves of minced garlic
14 ounces of chopped and drained artichoke hearts
12 oz of frozen spinach
8 oz of cream cheese
⅔ cup of sour cream
¼ cup of mayonnaise
2 cups of freshly grated Parmesan cheese
1-½ cup grated mozzarella cheese
½ tablespoon of salt
Instructions
Add all the ingredients to the slow cooker except the cream cheese. Mix well.
Cut the cream cheese into 1 inch by 1 inch cubes, place the ingredients in the slow cooker.
Cook over high heat for 1.5 hours.
After the cooking time, stir well, put the lid back on and cook at high heat for 30 minutes more.
Serve immediately with tortillas, cookies and/or vegetables!
Notes
The salt can be almost double depending on how salty the dish is. I recommend that you add additional salt after the sauce has been fully cooked. Drain as much oil from the hearts of the artichokes as possible. This helps prevent the dip from becoming greasy. Freshly grated Parmesan cheese is much better in this recipe than Parmesan cheese grated from a bag.