Ingredients
Scale
- 10 oz baby spinach
- 15 oz can quartered artichoke hearts
- 8 oz whipped cream cheese
- 1/2 cup sour cream
- 3/4 cup shredded parmesan cheese
- 1/4 cup crumbled goat cheese
- 1/4 teaspoon red pepper flakes
Instructions
- Wash and dry the baby spinach before chopping it.
- Drain and chop the artichoke hearts.
- Combine all ingredients in the slow cooker.
- Cover and cook on high for 1.5 to 2 hours, until hot and the cheese is melted and bubbly.
- Stir the mixture well and let it sit with the lid off for about 15 minutes before serving.
Notes
Feel free to add more spices for extra flavor.
Serve with tortilla chips, bread, or vegetables for dipping.
Store any leftovers in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Appetizers
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg