Categories: Appetizers

Ingredients

• 14.75 oz jar of artichoke hearts, chopped
• 1 brick of cream cheese (8 oz), cubed
• 1 cup grated Parmesan cheese
• 8 oz sour cream
• 10 oz package chopped frozen spinach
• 2 teaspoons minced garlic (I use minced garlic that’s packed in olive oil – this one)
• salt & pepper, to taste

Directions

1. Defrost the spinach in the microwave.

2. (I like to do this on a plate – about 6 minutes in my microwave – then press down on the spinach with an identical plate, over the sink, to squeeze out the excess water. Did that visual work? It works so much better than trying to squeeze the water out in a cloth or paper towel & there’s less clean up)

3. While the spinach is in the microwave, add the cream cheese, artichoke hearts, Parmesan cheese, sour cream, minced garlic, and salt and pepper to the crock pot. Stir it up.

4. Add in the drained, hot spinach. Stir well.

5. Cook on low for 2 hours or until warmed through and fully melted. I turned my crock pot down to low for serving.

6. Serve with tortilla chips, Triscuits, whatever you like. The Mr. brought home these Sea Salt Sun Chips and they were delicious, in case you need another idea.

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