I made this for a family Thanksgiving almost four years ago, and I swear I’ve made it almost 100 times since. A-M-A-zing and so easy!! Here’s how this delicious appetizer goes down…
2 8oz. packets of 1/3 fat philly cream cheese-room temperature
1 can quartered artichoke hearts-make sure these are chopped up and drained of any excess liquid before mixing into dip
10 oz. thawed spinach-(use the frozen kind. Fresh spinach doesn’t have the right texture for this one. Make sure you drain the spinach of any excess liquid before mixing it into dip
1/2 red onion
6 garlic gloves (Ive been known to add more on occasion. Especially if I know the guests I’m cooking it for loves garlic)
Italian seasonings-(dried oregano, parsley, basil-1/2 tsp each)
2 strips crumbled turkey bacon, (or real bacon if you’re going for gold 😉
1/3 cup light mayo1 cup freshly grated Parmesan. Do NOT use powdered Parmesan. You will not be happy with the results.
Start by putting cream cheese, mayo, and cheese in bowl. Mix in your salt and pepper (1/2 tsp each) Italian seasonings and blend well. Then add in your chopped garlic and onion. I like to mix with a spatula to really blend the flavors. You gotta put some elbow grease into it at first especially if your cream cheese is still a little cold. Once that’s blended add in the rest of your ingredients, (artichokes, spinach, bacon). Mix completely. If you feel it needs more of something try adding a little extra Parmesan or s+p. That usually does the trick 😉 You can double this recipe for larger parties too. Just use a bigger crock pot. I just use a small one for a small batch. Make sure you spray the crock-pot with canola oil spray before you put it in there. It usually takes about an hour and a half for it to warm up completely. This is also even better if you make it the night before and allow all the flavors to “marry” overnight. This is a huge favorite among family and friends. Cant get enough of it! Oh and serve with Blue Corn tortilla chips or a side of cucumber and carrots.