Crock Pot Spinach and Artichoke Dip

When the Super Bowl rolls around, we have an appetizer extravaganza! Do we care about professional football? No. It's just the perfect excuse to load up on the goodies we like to nosh on. I have fixed several variations of spinach and artichoke dip but this one is the game-winning touch down! 

INGREDIENTS:

Small bag fresh baby spinach, chopped

1 can artichoke hearts, drained and quartered

8 oz. block cream cheese, softened

1 stick butter

16 oz. sour cream

1 heaping Tbsp. fresh minced garlic 

1 small can green chilies

About two Tbsp. dried minced onions

Sea salt to taste

12 oz. shredded Parmesan cheese

Rough chop fresh spinach. I like to pick out the big stems which is ridiculous because this cooks down to a fraction of what you start with.

In a lined crock pot, make a layer of spinach and the quartered artichoke hearts.

Add the block of cream cheese and stick of butter.

Add the 16 oz. container of sour cream.

Add fresh minced garlic. The more, the merrier (if you like garlic)

Add one small can of chopped green chilies. This doesn't make this a hot dip, just flavorful.

Sprinkle dried, minced onion over the top.

Top with shredded Parmesan cheese. Carefully give a stir to start blending ingredients.

Place the lid on top and set the temperature to high. Mix every twenty minutes until everything is blended well. Be sure to pull from the bottom! At one hour, it was close to being done but I did not let the cream cheese soften so it ended up taking around an hour and a half.

 

Dig in with toasted bread, crackers, corn chips or tortilla chips.

This made a lot and since it was Andy and myself watching the game, we had a lot left over. I am putting together a pasta dish tonight with the left over dip and I'll let you know if it's a keeper.