1 cup mayonnaise
1 cup freshly grated parmasan cheese
1 can artichoke hearts, drained and coarsly chopped
1 package frozen chopped spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
1/2 cup shredded Monteray Jack or mozzarella cheese
toasted baguette slices, assorted crackers or pita chips, if desired.
Spray the inside of a 1 to 21/2 quart slow cooker with cooking spray. mix mayonnaise and parmasan cheese in medium bowl. Stir in artichoke hearts, spinach and bell pepper. Spoon into slow cooker, sprinkle with monteray jack cheese.
Cover and cook on low heat setting 1 hour to 1 hour 15 minutes or until cheese is melted. Serve warm with baguette slices. Dip will hold up to 3 hours.
I haven't tried this one yet, but it looks tasty!
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2 comments:
That's the same recipe that the Jacksons make, except no spinach & peppers (probably because he does not like those things!) I do, so I will follow yours and maybe even add some jalapenos (like my hubby likes).
We had a big discussion with them about mayo vs miracle whip. Could you use either in this recipe??
If I really felt daring, I might substitute sour cream for the mayo.
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