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
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.