Five-Cheese Spinach & Artichoke Dip

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

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)