Sumptuous Spinach and Artichoke Dip
Although spinach and artichoke dip has become a North American classic, its roots lie n the Provencal cuisine, in which the vegetables are usually baked with cheese and served as a gratin. This chunky dip, simplicity in itself, always draws rave reviews and disappears to the last drop.
Ingredients
- 1 cup shredded mozzarella cheese 250 mL
- 8 oz cream cheese cubed 250 g
- 1/4 cup grated Parmesan cheese 50 mL
- 1 clove garlic
- ΒΌ tsp freshly ground black pepper 1 mL
- 1 can 14 oz/398 mL artichokes, drained and finely chopped
- 1 lb fresh spinach leaves or 1 package 10 oz/300 g spinach leaves, thawed if frozen 500 g
- Tostadas or tortilla chips
Instructions
- In slow cooker stoneware, combine cheese, cream cheese, Parmesan, garlic, pepper, artichokes and spinach. Cover and cook on High for 2 hours, until hot and bubbly. Stir well and serve with tostadas or tortilla chips.
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