Slow Cooker Spinach Dip Recipe

Slow cooker spinach dip recipe. This is the classic spinach-artichoke dip prepared in a slow cooker. Serve it with toast points, crostini, tortilla or potato chips, and a sliced baguette. You may prepare basic crostini at home:

Basic Crostini Recipe

This is a vegan-friendly recipe.

Makes 8 crostini

Ingredients: 8 slices baguette (each 1/4 inch (0.5 cm) thick, olive oil

Instructions: Preheat the broiler. Brush baguette slices lightly with olive oil on both sides. Place under a preheated broiler and bake until golden, turning once, for about 2 minutes per side. Turn the heat off and remove the baked crostini from the broiler. After cooling, store in an airtight container for up to 3 days.

You can also prepare Spicy Artichoke Dip:

Slow Cooker Spicy Artichoke Dip Recipe

Use a maximum 3½-quart (3½ L) slow cooker to prepare this dip.

Makes about 3 cups (750 ml)

Ingredients: 14 oz (420 ml) can artichokes, drained and chopped, 8 oz (240 ml) cream cheese, softened, 1/2 cup (125 ml) shredded low-fat mozzarella cheese, 4 green onions, white parts only, finely chopped, 1 clove garlic, peeled and minced, 2 tablespoons (30 ml) mayonnaise, 1 jalapeño pepper, minced, 1 tablespoon (15 ml) Dijon mustard, 1 tablespoon chili powder, 1 teaspoon Worcestershire sauce, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper

Instructions: In a slow cooker, combine all ingredients. Stir well. Cover the cooker and cook on a high-heat setting for 2 hours, or until very hot and bubbly. Turn the slow cooker off and open the lid. Stir well and serve.

Slow Cooker Spinach Dip Recipe

Ingredients

• 1 cup (250 ml) shredded mozarella cheese
• 1/2 pound (240 g) cubed cream cheese
• 1/4 cup (60 ml) grated Parmesan cheese
• 1 clove garlic, peeled and minced
• 1/4 teaspoon freshly ground black pepper
• 14 oz (420 ml) can artichokes, drained and finely chopped
• 1 pound (480 g) fresh spinach, stems removed
• potato or tortilla chips

Method