An attorney writes about stuff she'd rather be doing: cooking, eating, wining, dining and traveling.

Wednesday, October 15, 2008

Spinach and Artichoke Dip

Not healthy at all, but who cares! Serve with tortilla chips.

1 8 oz. package light cream cheese
1/2 stick unsalted butter
1 can artichoke hearts, drained and chopped
1 package frozen spinach, thawed, water squeezed out and chopped
1/2 c. parmesan cheese
1/2 c. shredded mozzarella or Italian blend cheese
Fresh ground pepper
2 tsp. garlic powder

Combine everything except shredded cheeses in a crockpot. Once everything is hot, stir in the cheeses. Keep warm in the crockpot until ready to serve. You can also just microwave everything on high, stirring every 30-45 seconds. Stir in the cheese at the end.


Angie said...

Ooh, that looks good. If I make it in the crockpot, how long should I heat it for?

The Legal Foodie said...

Angie - I usually melt the butter and cream cheese in the microwave and just keep it warm in the crockpot. You can cook it on low until it looks ready!

Angie said...

Oh, and I tagged you on my blog. You don't have to do it, but I linked to you from my blog, so I'm pimping you out.