SLOW-COOKER ARTICHOKE-SPINACH DIP

Slow-Cooker Artichoke-Spinach Dip image

Little extras, like crumbled feta and red wine vinegar, take this creamy dip of artichoke hearts, spinach and Parmesan to the next level. Just throw the whole nine yards into a slow cooker and this dip is good to go on game day. -Alyssa Janis, Green Bay, Wisconsin

Provided by Taste of Home

Time 2h20m

Yield 24 servings.

Number Of Ingredients 13

Ingredients

2 cans (14 ounces each) water-packed artichoke hearts, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup sour cream
1 small onion, chopped
2 garlic cloves, minced
3/4 cup grated Parmesan cheese
3/4 cup 2% milk
1/2 cup crumbled feta cheese
1/3 cup mayonnaise
1 tablespoon red wine vinegar
1/4 teaspoon coarsely ground pepper
1 package (8 ounces) cream cheese, cubed
Sweet red pepper slices and tortilla chip scoops

Steps:

Combine first 11 ingredients until well blended. Add cream cheese., Place artichoke mixture in a greased 3- or 4-qt. slow cooker; cook, covered, on low about 2 hours. Stir; cover and keep warm. Serve with red pepper slices and tortilla chip scoops.

Nutrition Facts : Calories 112 calories, Fat 9g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 217mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.