Hot Artichoke and Spinach Dip
Ingredients
- 1 can 14 oz artichoke hearts, drained, chopped
- 1 box 9 oz frozen chopped spinach, thawed, squeezed to drain
- ½ cup Alfredo pasta sauce
- ½ cup mayonnaise
- ¾ teaspoon garlic salt
- ¼ teaspoon pepper
- 1 cup shredded Swiss cheese 4 oz
- 1 loaf 20 inch baguette, cut into 40 slices
Instructions
- Spray 1- to 1½-quart slow cooker with cooking spray.
- In slow cooker, mix all ingredients except bread.
- Cover; cook on Low heat setting 2 to 4 hours.
- Serve dip with bread.
Notes & Wine Advice
Make-Ahead Magic You can make the dip ahead of time in a bowl; cover and refrigerate up to 2 days before serving. When ready to heat, transfer the dip to the slow cooker and heat as directed.
Festive Touch For an extra holiday “pop,” serve this dip with red and green tortilla chips instead of bread. Look for them near the deli at your grocery store during the holiday season.