Spinach Artichoke Dip
Ingredients
- 1 lb. frozen spinach
- 1 cup shredded mozzarella cheese
- 1 cup shredded jack cheese
- 1 cup grated parmesan cheese
- 2 (8oz) packages of cream cheese, cut into 1€ cubes
- 1 (14oz) can artichoke hearts, drained and chopped
- ¾ tsp. TRK California Granulated Garlic
- ½ tsp. TRK California Granulated Onion
- ½ tsp. TRK Coarse Ground Black Pepper
- ¼ tsp. TRK Crushed Red Pepper
Preparation
Thaw frozen spinach and squeeze out any extra liquid with paper towels, then coarsely chop. Combine spinach along with all other ingredients in a slow cooker. Cover and cook on high for 1 hour, stir, reduce heat to low and continue to heat for 1 more hour. Serve with sliced baguette, pita chips or vegetable crudités. To prepare with out a slow cooker, combine all ingredients, pour into a baking dish and bake at 325°F until melted and bubbly. Broil to golden brown if desired..