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Slow Cooker Spinach Artichoke Dip

Slow Cooker Spinach Artichoke Dip
Makes:
40 servings, 2 tablespoons each
Prep Time:
10
minutes
Total Time:
130
minutes
Vegetarian
based on
1 reviews

In this recipe:



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Ingredients:

  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
  • 1 package (12 ounces) STOUFFER'S Spinach Souffle, thawed*
  • 1 can (13.75 ounces) quartered artichoke hearts, drained, coarsely chopped
  • 1 small onion, grated
  • 1 package (8 ounces) cream cheese, at room temperature
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 1 cup (4 ounces) crumbled Cotija cheese
  • Pita or tortilla chips

Directions:

MIX evaporated milk, spinach soufflé, artichokes, onion, cream cheese, mozzarella cheese and Cotija cheese in a 5-quart slow cooker until well blended.

COOK on low for 2 to 3 hours or until dip is hot and cheeses are melted. Serve in slow cooker on warm with chips.

*NOTE: If unable to find Spinach Soufflé, substitute 1 package (10 ounces) frozen spinach, thawed, drained and squeezed dry.


Reviews:

Review This Recipe
  •  Star(s)

    Great base recipe- season how you like

    Jane N from St. Paul, MN

    You can't argue with how easy this is to put together! My husband likes his Spinach

Nutrition Facts

Serving Size: 40/40 of recipe

Servings Per Recipe: 40 

  • Calories: 130
  • Calories from Fat: 60
  • Total Fat: 7g (11% of DV)
  • Saturated Fat: 3g (16% of DV)
  • Cholesterol: 20mg (7% of DV)
  • Sodium: 200mg (8% of DV)
  • Carbohydrates: 10g (3% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 2g
  • Protein: 5g
  • Vitamin A: 4% of DV
  • Vitamin C: 0% of DV
  • Calcium: 10% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Slow Cooker Spinach Artichoke Dip

Ingredients

  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
  • 1 package (12 ounces) STOUFFER'S Spinach Souffle, thawed*
  • 1 can (13.75 ounces) quartered artichoke hearts, drained, coarsely chopped
  • 1 small onion, grated
  • 1 package (8 ounces) cream cheese, at room temperature
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 1 cup (4 ounces) crumbled Cotija cheese
  • Pita or tortilla chips

 

Directions

MIX evaporated milk, spinach soufflé, artichokes, onion, cream cheese, mozzarella cheese and Cotija cheese in a 5-quart slow cooker until well blended.

COOK on low for 2 to 3 hours or until dip is hot and cheeses are melted. Serve in slow cooker on warm with chips.

*NOTE: If unable to find Spinach Soufflé, substitute 1 package (10 ounces) frozen spinach, thawed, drained and squeezed dry.

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