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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 14 |
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Whenever my girlfriends and I got together this rich and creamy dip always accompanied our favorite bottle of wine. Because the recipe relies on the convenience of a slow cooker, it's a great addition to holiday gatherings, too! âConnie McKinney, Marshall, Missouri Ingredients:
3 cups fresh baby spinach |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped |
1 package (8 ounces) cream cheese, softened |
2 cups (8 ounces) shredded havarti cheese |
1 can (6 ounces) lump crabmeat, drained |
1/2 cup sour cream |
1/8 teaspoon salt |
1/8 teaspoon pepper |
assorted crackers |
Directions:
1. In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain.
2. In a 1-1/2-qt. slow cooker, combine the artichokes, cheeses, crabmeat, sour cream, salt, pepper and spinach. Cover and cook on low for 2-3 hours or until cheese is melted. Serve with crackers. Yield: 3-1/2 cups.
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