1 (16 oz) bag frozen spinach, thawed
2 (14 oz) cans artichoke hearts, drained
1 (10 oz) jar Alfredo sauce
1/2 cup mayonnaise
1 (8 oz) package cream cheese
2 cups cooked and cubed chicken
3 garlic cloves, minced
2 Tbsp lemon juice
1 cup shredded mozzarella cheese
1 cup shredded Swiss cheese
1/2 cup Parmesan cheese
1/2 tsp paprika
Drain spinach. Dry with paper towels. Absorb as much liquid as possible. Rinse artichokes and cut coarsely. Combine all ingredients into slow cooker, except the Parmesan cheese and paprika. Cover and cook on LOW for 3-4 hours. Sprinkle with Parmesan cheese and paprika. Serve with toasted French bread slices or chips. Makes 24 servings.
Like the other spinach-artichoke dip I did, this is excellent! I preferred this one over day 84 though. It was definitely restaurant quality. And like some other artichoke dips I’ve had, it doesn’t have an overwhelming amount of mayo in it. If you’d like it without meat, just leave out the chicken. 5 stars
This dip is AMAZING!! I make it without the spinach and i add chopped fresh jalapenos for a little kick!!! DELISH! Everytime i take this to a gathering…….I never get to bring any home lol. Everyone loves it!
[email protected] says
I love it too!
Anne Nichols says
I made this for dinner last night and it was AMAZING! I was also surprised that it reheated well and was just as good for lunch today. 🙂