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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 20 |
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Packed with veggies and bursting with flavor, this chunky dip is sure to be a hit at your next party. Be sure to serve it with a thick cracker that can be used as a scoop. Ingredients:
3/4 cup finely chopped fresh broccoli |
1/2 cup finely chopped cauliflower |
1/2 cup finely chopped fresh carrot |
1/2 cup finely chopped red onion |
1/2 cup finely chopped celery |
2 garlic cloves, minced |
4 tablespoons olive oil, divided |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped |
1 package (6-1/2 ounces) spreadable garlic and herb cream cheese |
1 package (1.4 ounces) vegetable recipe mix (knorr) |
1 teaspoon garlic powder |
1/2 teaspoon white pepper |
1/8 to 1/4 teaspoon cayenne pepper |
1/4 cup vegetable broth |
1/4 cup half-and-half cream |
3 cups (12 ounces) shredded italian cheese blend |
1/2 cup minced fresh basil |
1 package (9 ounces) fresh spinach, finely chopped |
assorted crackers or baked pita chips |
Directions:
1. In a large skillet, saute the broccoli, cauliflower, carrot, onion, celery and garlic in 2 tablespoons oil until tender. Stir in the artichokes, cream cheese, vegetable recipe mix, garlic powder, white pepper and cayenne; set aside.
2. In a 3-qt. slow cooker, combine the broth, cream and remaining oil. Stir in the broccoli mixture, Italian cheese blend and basil. Fold in spinach. Cover and cook on low for 1-2 hours or until cheese is melted and spinach is tender. Serve with crackers. Yield: 5 cups.
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