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Carolina Kitchen: Five cheese spinach & artichoke dip

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WLOS

by IFB Solutions, Chef Diana Baker & Emily Lancucki

Ingredients

  • 1 jar (12 ounces) roasted sweet red Pepper
  • 1 jar (6 1/2 ounces) marinated quartered artichoke hearts
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 8 ounces fresh mozzarella cheese, cubed
  • 1 1/2 cups (6 ounces) shredded asiago cheese
  • 1 package (8 ounces) cream cheese, softened and cubed
  • 1 cup (4 ounces) crumbled feta cheese
  • 1/3 cup provolone cheese shredded
  • 1/3 cup fresh basil, minced
  • 1/4 cup red onions, chopped
  • 2 tablespoons mayonnaise

Instructions

  1. Drain the red peppers, reserving 1 tablespoon liquid; chop the peppers.
  2. Drain the artichokes, reserving 2 tablespoons liquid; coarsely chop the artichokes.
  3. In a slow cooker coated with cooking spray, combine the spinach, cheeses, basil, red onions, mayonnaise, garlic, artichoke hearts, and red peppers.
  4. Sir in reserved pepper and artichoke liquids.
  5. Cook covered on high for 2 hours. Stir dip: cook dip 30-60 minutes longer. Stir before serving.
  6. Serve with various crackers, of chips.

Makes 16 servings (1/4 cup each)

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