Ar­ti­choke Spread with Gar­lic Bread

I’ve tried sev­eral dif­fer­ent ar­ti­choke dip recipes, but this one is the ab­so­lute best! I serve it at nearly ev­ery fam­ily gath­er­ing and there are never any left­overs. This is prob­a­bly my most-re­quested recipe. —Heidi Ia­cov­etto, Phipps­burg, CO

Simple & Delicious - - ON THE MENU -

Prep: 10 min. • Cook: 2 hours Makes: 16 serv­ings

2 pkg. (8 oz. each) cream cheese, cubed 1 can (14 oz.) wa­ter-packed ar­ti­choke hearts, drained and quar­tered 1 cup fresh spinach, torn ³/4 cup shred­ded Parme­san cheese 2 green onions, chopped 1 loaf (16 oz.) frozen gar­lic bread

Com­bine the first five in­gre­di­ents in a bowl; trans­fer to a 1¹/₂-qt. slow cooker. Cook, cov­ered, on low, un­til cheese is melted, 2-3 hours. Mean­while, pre­pare gar­lic bread ac­cord­ing to pack­age di­rec­tions. Slice and serve with hot dip.

1/4 CUP DIP WITH 2 SLICES GAR­LIC BREAD

222 cal., 15g fat (8g sat. fat), 35mg chol., 395mg sod., 15g carb. (2g sug­ars, 1g fiber), 7g pro.

TEST KITCHEN TIPS

This is a thick, spread­able mix­ture. If you would like it thin­ner, stir in milk a ta­ble­spoon at a time.

The ar­ti­chokes dom­i­nate the fla­vor of this ap­pe­tizer with just a hint of spinach.

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