Slow Cooker Creamy Mushroom-Artichoke Dip Recipe

slow cooker mushroom-artichoke dip recipe
  • Yield: 2 cups (500 ml)
  • Servings: 6-8
  • Prep Time: 10m
  • Cook Time: 4:10 h
  • Ready In: 4:20 h

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Nutritional Info

This information is per serving.

  • Calories

    314
  • Protein

    40.6 g
  • Carbohydrate

    11.5 g
  • Fat

    8.3 g
  • Cholesterol

    83.8 mg

Slow cooker creamy mushroom-artichoke dip recipe. This is a great combination of flavors and texture. Serve it with the fried or toasted baguette. You may also like Chile Artichoke Dip:

Slow Cooker Chile Artichoke Dip Recipe

This very enjoyable combination of flavors marries with tostadas or celery sticks. Very delicious!

Makes 3 cups (750 ml)

Ingredients: 1/2 pound (240 g) cream cheese, cubed, 1 cup (250 ml) shredded mozzarella cheese, 1/4 cup (60 ml) mayonnaise, 1 clove garlic, peeled and minced, 2 teaspoons (10 ml) finely grated lemon zest, 4½ oz 9135 ml) minced green chiles, drained, freshly ground black pepper, to taste, tostadas or tortilla chips

Instructions: In 3½-quart (3½ L) slow cooker, combine cubed cream cheese, shredded mozzarella, mayonnaise, garlic, lemon zest, artichokes, and chiles. Stir well. Cover the cooker and cook on high-heat setting for 2 hours, or until hot and bubbly.

Turn slow cooker off and open the lid. Season with black pepper to taste and stir well. Serve with tostadas or tortilla chips.

Slow Cooker Creamy Mushroom-Artichoke Dip Recipe

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 tablespoons unsalted butter
  • 1/4 pound (120 g) cremini mushrooms, stemmed
  • 3 tablespoons diced yellow onion
  • 3 tablespoons diced celery
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black peppercorns
  • 14 oz (420 ml) can artichoke hearts, drained
  • 2 jalapeno peppers, seeded and diced
  • 1 cup (250 ml0 shredded mozzarella cheese
  • 1/2 cup (125 ml) mayonnaise
  • 1/2 cup (125 ml) grated Parmesan cheese

Method

Step 1

In a large nonstick skillet, heat 1 tablespoon (15 ml) olive oil and butter over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned, for about 5 minutes. Transfer cooked mushrooms to a food processor fitted with a metal blade. Set aside.

Step 2

Reduce heat to medium. our in remaining olive oil, then add diced onion and celery. Cook, stirring occasionally, until softened, for about 3 minutes. Stir in minced garlic, salt, and black peppercorns. Cook, stirring, for a further 1 minute. Transfer celery mixture to the food processor along with artichokes and jalapeno peppers. Process until smooth.

Step 3

Transfer artichoke-mushroom mixture to slow cooker. Add mozzarella, mayonnaise, and Parmesan cheese. Mix well.

Step 4

Cover slow cooker and cook on low-heat setting for 4 hours, or until hot and bubbly.

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