Rick loves spinach dip. Loves it! I had never made it before, and wanted to give it a try. Last night, we had the perfect opportunity. I found this recipe from A Year of Crockpotting, but modified it a little to fit our tastes.
It turned out great! There is a lot of cheese in this recipe, but it didn’t taste too cheesy. It had a nice blend of all the ingredients. Next time, though, I think I’ll add even more spinach. I think it could have been a little more “green.”
14 oz. can artichoke hearts, drained and chopped
1 1/2 cups fresh spinach, chopped
1/2 cup sour cream
1/2 cup mayo
2 cups shredded mozzarella cheese, divided
Chop artichoke hearts and place them in the bottom of the crockpot. Chop spinach, and place it on top. Dump in sour cream and mayo and stir to combine. Cover with 1 cup mozzarella cheese. Cover and cook on low for 2 hours or high for 1 hour.
Remove lid. Dump the rest of the cheese in and leave the lid off for a few minutes until the cheese melts. Serve with tortilla chips!