Hot-Spinach-Artichoke Dip

(from Lucianolinda’s recipe box)

Source: Delta Express magazine- Joanna McQuillan Weeks

Categories: Dips- cheese balls- salsa

Ingredients

  • 4 slices bacon
  • 1 cup coarsely chopped sweet onion
  • 2 14oz. cans artichoke hearts, drained and coarsely chopped
  • 1 10 oz. pkg. frozen chopped spinach, thawed and well-drained
  • 1 cup chopped red sweet pepper
  • 1 cup light mayonnaise
  • 1 8-oz. pkg. cream cheese, cut up
  • 4 oz. blue cheese, crumbed
  • 3 cloves garlic, minced
  • 1/2 tsp. dry mustard

Directions

  1. Assorted crackers (or try carrot chips, jicama sticks, wide strips of red pepper small radicchio leaves or radish halves.
  2. In a large skillet, cook bacon until crisp. Drain bacon on paper towels, reserving 1 Tbsp. drippings in skillet. Crumble bacon; cover and chill until ready to use.
  3. Cook onion in reserved drippings for 5 minutes or until tender.
  4. In a 3 1/2 or 4-quart slow cooker stir together onion and remaining ingredients. Cover and cook on low for 3 to 4 hours or until heated through. Stir in bacon. Serve with crackers or veggie dippers.

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