Spinach & Artichoke Dip

Last night I finally got around to trying out this delicious Spinach & Artichoke dip recipe.  It comes from a great friend, who is also a great cook.  With the start of football season, I am sure I will be making it again very soon.  We love to have delicious appetizers handy for those lazy football-watching Sundays.

Here is what you will need to get started.  I actually ended up adding basil to mine, but that is purely optional.  I liked the flavor of basil in this dip, but the original recipe does not call for it and it is still extremely good.  I guess it all depends if you are a lover of basil:)

Spinach & Artichoke Dip

3-6 oz. jars of marinated artichoke hearts, drained & coarsely chopped

10 oz. frozen spinach, thawed, water squeezed out

8 oz. cream cheese, softened (reduced-fat is fine)

1/3 c. grated Parmesan (I think I actually added 1/2 c.)

1/4 c. sour cream (light is fine)

1/4 c. mayonnaise (light is fine)

1/2 tsp. red pepper flakes

1/4 tsp. salt

1/2 tsp. garlic powder

1/2-1 tsp. basil, optional

Place all ingredients in a small slow cooker.  Heat on high for an hour, or low for longer, stirring as it heats up to combine the ingredients.  

Serve hot, with pita chips, crackers, or whatever you like!  Although you *can* substitute regular canned artichoke hearts, I think the marinated ones make this dip something special, so I don't recommend it.  

Source: My fab friend, Jen