Yield
8 Servings
Preparation time
5 minutes
Ingredients
1 c Mozarella cheese (shredded)
8 oz Cream cheese (cubed)
1⁄4 c Parmesean cheese (grated)
1 clv Garlic (minced)
1⁄4 t Pepper
14 oz Artichoke hearts (drained and chopped)
10 oz Spinach (frozen package, chopped)
Instructions
<p>Combine the mozzarella, cream cheese, and Parmesan in a large bowl and mix well to combine.<br />
<br />
Mix in the garlic, pepper, artichokes, and spinach until everything is distributed.<br />
<br />
Spoon the mixture into a small slow cooker (3 1/2 quart size or smaller). The mixture will cook down so don't worry if it's very full at first.<br />
<br />
Cover the crock pot and cook on high heat for 2 hours or until the dip is hot and bubbly.<br />
<br />
Stir well before serving and serve with pita or tortilla chips.</p>
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