EASY CROCKPOT SPINACH ARTICHOKE DIP
1-1/2 cups frozen cut leaf spinach
14 oz. can artichoke hearts, drained and chopped
1/2 cup purchased Alfredo sauce
1/2 cup mayonnaise
1-1/2 cups shredded Jack
1 (8-ounce) package cream cheese, cubed
1/4 tsp. salt
1/8 tsp. pepper
Thaw and drain spinach. Lay spinach on a paper towel and squeeze out water. Chop. Mix all ingredients into a 2 quart slow cooker. Cover and cook on low for 2-3 hours. Serve with your favorite dippers.
Back to Cooking 4 Easy Moms
Wednesday, June 3, 2009
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