Five-Cheese Spinach & Artichoke Dip
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
Whenever I go to an event, I’m always asked to bring this hot dip. Five types of cheese make it a standout and oh-so delicious. I love its party-ready convenience – I serve it straight from the slow cooker, so set-up and clean-up is a breeze!
Noelle Myers Grand Forks, N. Dakota
Five-Cheese Spinach & Artichoke Dip Recipe
Five-Cheese Spinach & Artichoke Dip
1 jar (12 oz.) roasted red pepper
1 jar (6 ½ oz.) marinated quartered artichoke hearts
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
8 oz. fresh mozzarella cheese, cubed
1 ½ cups (6 oz.) shredded Asiago cheese
2 packages (3 oz. each) cream cheese, softened and cubed
1 cup (4 oz.) crumbled feta cheese
1/3 cup shredded provolone cheese
1/3 cup minced fresh basil
¼ cup finely chopped red onion
2 Tbsp. mayonnaise
2 garlic cloves, minced
Assorted crackers
Drain pepper, reserving 1 tablespoon liquid; chop peppers. Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes.
In a 3 quart slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts and peppers. Stir in reserved pepper and artichoke liquids. Cook 2 hours; stir dip; cook, covered 30-60 minutes longer. Stir before serving; serve with crackers. 16 serving (1/4 cup each)
(Recipe for Five-Cheese Spinach & Artichoke Dip was on www.tasteofhome.com, 2014)
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