Spinach Artichoke Dip (Slow Cooker)

Spinach artichoke dip is such a tasty hot dip to have as an appetizer or party food.  And this recipe is extra nice because it is made in a slow cooker and is so easy.  It's pretty much a dump and stir type of recipe (plus a little chopping and shredding).

I didn't realize how much room 10 ounces of fresh spinach takes up, and when I made this I tried to use my 3 qt. slow cooker.  It didn't work out so well, and I ended up having to pull out my big 5 qt.  The spinach cooks down a lot, so don't worry, you will not end up with a huge crockpot full of dip (though that may not be such a terrible thing).   I'm curious to see how this would turn out using frozen chopped spinach as that would be less expensive and would fit in a smaller crockpot.

Two thumbs up for a delicious hot appetizer that can be prepared in advance and then just put into a serving bowl when it's time to eat.

Spinach Artichoke Dip (Slow Cooker)
Ingredients:
10 ounces baby spinach
8 oz cream cheese (cut into 1 inch cubes)
1 cup shredded mozzarella cheese
2 teaspoons minced garlic
1/3 cup shredded Parmesan cheese
14 oz. can artichoke hearts, finely chopped
salt and pepper to taste
pita chips, bread, or vegetables for dipping

Directions:
1. Put spinach in a large (at least 5 qt) slow cooker.  Add cream cheese cubes, mozzarella, garlic, Parmesan cheese, and artichoke hearts.  Cover and turn on slow cooker.  Let warm up for 30-45 minutes, then stir well.  Cover again and cook on low 2-3 hours, or on high 1-1 1/2 hours.

2. Remove from heat.  Stir well.  Season with salt and pepper, as desired.  Serve warm with pita chips, bread, or vegetables.

Source: very slightly adapted from lecremedelacrumb.com via www.yourcupofcake.com