Slow Cookers are the favorite appliance of many home cooks.
I use my slow cooker pretty rarely, primarily only for making shredded beef for enchiladas (take a giant roast + a big jar of salsa = done!). The past year I have cautiously branched out, trying a Turkey and Black Bean Pumpkin Chili and Onion Pork Chops with Creamy Mustard Sauce. This time around though, I wanted to try using a slow cooker for a Spinach and Artichoke Dip, a classic recipe served at many parties.
The recipe I found at Spoonful was fantastic, blending just the right amount of creaminess with the tangy bite of feta cheese and artichokes. The recipe calls for either fresh or frozen spinach. I ended up going with a bag of frozen spinach, with a bit leftover that I plan on using for dinner this week.
I am a toasted baguette fan when it comes to Spinach Artichoke Dip, so I sliced my baguette into thin pieces and brushed it with olive oil, and baked them for just a few minutes until lightly browned on the edges. Other options for dipping are tortilla chips, corn chips, or crunchy vegetables. Enjoy!
Ali posts family-friendly recipes at Jam Hands.