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Hot Artichoke and Spinach Dip

Prep Time: 15 minutes
Total Time: 2 hours, 45 minutes

2 cups frozen cut leaf spinach
1 (14-oz) can quartered artichoke hearts, drained, chopped
1/2 cup refrigerated Alfredo sauce
1/2 cup mayonnaise
3/4 tsp garlic salt
1/4 tsp pepper
4 oz (1 cup) shredded Swiss cheese

Cook spinach as directed on package. Drain spinach, pressing with fork to remove excess liquid. Chop spinach finely.

In 1- to 3-quart slow cooker, combine spinach and all remaining ingredients; mix well.

Cover; cook on low setting for 1 1/2 to 2 1/2 hours. Serve with sliced French bread, crackers, chips, or vegetable dippers. Make into a main dish by adding cooked chicken and crumbled bacon and serving over pasta.

Makes 2 1/2 cups. Per 2 Tbsp serving: 90 calories, 7 g fat

Pillsbury Slow Cooker Recipes booklet