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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This is my cousin's recipe - always a hit. Ingredients:
2 - 10oz. frozen chopped spinach |
2 - 8 or 10 oz. pepper jack cheese |
1 - 8 or 10 oz. monterrey jack cheese |
1 - can cream mushroom - straight from the can |
1 - 14 oz. can artichoke hearts (optional) |
Directions:
1. Cube cheese and melt in double boiler on low (microwave works, too).
2. Thaw spinach.
3. When spinach is cool enough, squeeze out all water with hands.
4. In slow cooker combine cheese, spinach, soup and mix well.
5. Quarter and stir in artichoke hearts (optional).
6. Slow cook on high for 30 minutes and then turn to warm.
7. Serve w/ tortilla chips or sourdough bread or even grainy crackers.
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