Spinach and Artichoke Dip

Spinach and Artichoke Dip

~

This appetizer is sure to please the entire crowd! Great for potlucks or your holiday get together‘s. They may even think you’ve brought it from a restaurant! The 8-quart Crock-Pot® Express Crisp Pressure Cooker made it quick and easy to make.  I love how easy it is to get a final crisping on the top with the Crisping Lid! The Crisping lid browns the top making this Spinach and Artichoke Dip a really beautiful dish. You can also serve it directly out of the 8-quart Crock-Pot® Express Crisp Pressure Cooker for easy cleanup. 

The 8-quart Crock-Pot® Express Crisp Pressure Cooker removable crisping lid allows for a crispy finish to be added to all dishes – including rotisserie chicken, ribs and more!

Ingredients:

33 1/2 ounce jar of artichoke hearts (chopped)

10 cups Fresh Spinach (cleaned and trimmed)

2 -8 ounces blocks of Cream Cheese (cubed)

1 cup Sour Cream

1 cup Chicken Broth

2 cups Italian style cheese blend (shredded)

1/2 cup Parmesan Cheese (shredded)

1 Teaspoon Salt

1 Teaspoon Garlic powder

1 Teaspoon Onion Salt

Instructions

Place all ingredients in the 8-quart Crock-Pot® Express Crisp Pressure Cooker except the of Parmesan cheese (this will be used to crisp).

 

 

 

 

 

 

 

Combine all ingredients with plastic spoon.

 

Close with express lid. Allow time for your Crock-Pot® Express Crisp Pressure Cooker to heat. Set to soup/broth setting and cook for 10 minutes. Release steam via vent and then carefully open.  Add the 1/2 Parmesan cheese. Place the Crock-Pot® Express Crisp Pressure Cooker Crisping Lid on top. Allow to crisp for 5 minutes and check for desired crisp. Add additional 5 minutes as needed.

Serve with crackers, chips, or veggies! This dip reheats well so feel free to make in advance or sever as a delicious leftover!

Leave a Reply