Lars’s Spinach Artichoke Dip

A Little Personal History:

Description Text

Description:

This dip, a quick and easy appetizer to prepare, is great whether served at a formal or casual affair. I like serving the dip in a bread bowl, with the bread pieces and chips on the side.

Ingredients:

• ¾ cup heavy cream (or half cream, half milk)
• 16 oz. cream cheese
• ⅓ cup Parmesan cheese (grated)
• ¼ teaspoon garlic powder

• ½ cup Monterey Jack cheese (grated)
• 16 ounces frozen cut leaf spinach, thawed and well drained
• 1 12 oz. can quartered artichoke hearts, rinsed and well drained

• 1 Lars’s Bread Bowl (8″ bowl) or Pita Chips
• Tortilla chips
• Celery Stalks

Procedure:

1. In a food processor fitted with a metal blade, process the cream, cream and Parmesan cheeses, and garlic powder until smooth and creamy.
2. Add Monterey Jack cheese and process until thoroughly mixed.
3. Add the spinach and process until thoroughly mixed.
4. Add the artichokes and process just until coarsely chopped.
5. Transfer mixture to a 3 ½ – 4 quart electric slow cooker; smooth the top.
6. Cover and cook on the high heat setting 1 ¼ to 1 ½ hours, until hot in the center.
7. While slow cooking, prepare Bread Bowl per instructions. Save pulled bread and cut into bit sized dipping pieces for dip.
1. Alternatively, in a medium serving bowl, place Pita chips around entire bowl to simulate bread bowl. The pita chips can be used in place of the bread pieces for dipping.
8. Transfer dip into bread bowl and serve warm with bread pieces, tortilla chipsand celery stalks for dipping.

Advanced Preparation:

• Steps 1 – 4 can be done in advance and refrigerated till needed.

Tips, Notes, and Variations:

• Best served hot but may also be served chilled. Refrigerate any leftovers.
• If you don’t want to serve in bread bowl, transfer to suitable serving bowl.