My favorite go to appetizer for family get-togethers and parties is Slow Cooker Spinach and Artichoke Dip. A slow cooker can be one of your best kitchen helpers when you are entertaining. I like that you can make this appetizer ahead of time, you can do other things while your food cooks, and it frees up your oven and stove top for other cooking and baking. This dip is also easy to transport and stays warm and delicious while entertaining. Instead of store-bought chips I like to make home made baked pita chips.
Slow Cooker Spinach and Artichoke Dip
10 oz. frozen chopped spinach, thawed, drained, and squeezed dry
14 oz. artichoke hearts, drained and diced
1 cup shredded mozzarella cheese
½ cup olive based mayonnaise
¼ cup Parmesan cheese, grated
8 oz. lite cream cheese, cubed
8 oz. lite sour cream
¼ teaspoon garlic powder
Salt and pepper to taste
¼ cup milk/heavy cream (optional)
Spray a slow cooker with non-stick cooking spray
Combine the first 8 ingredients in a large mixing bowl. Stir together until ingredients are evenly distributed and then pour into the slow cooker.
Cook on high for 1 and 1/2 hours. Stir well and continue to heat for 30 more minutes until cheeses are melted and the dip is heated through. If the dip is too thick, stir in milk or heavy cream little by little until desired consistency. Turn the slow cooker down to low and keep warm during service.
Serve with homemade baked pita chips (recipe to follow), bread or crackers or with assorted fresh vegetables such as celery, carrots, and cucumbers.
Homemade Baked Pita Chips
These pita chips are much healthier than fried store-bought chips, are easy to make, and can be customized with your favorite seasonings.
5 Round Pita Pockets
Dried Chopped Basil Leaves
Preheat oven to 375 degrees Fahrenheit
- Cut each whole pita round in half, then into quarters, and then into eighth’s to make eight equal size triangles.
- Place on a single layer on a large sheet pan lined with parchment paper
- Using a pastry brush lightly brush triangles with olive oil, and sprinkle with garlic salt and dried basil leaves.
- Bake in a 375 degree Fahrenheit oven for 10 minutes until lightly crisp.