Slow Cooker Hot Artichoke and Spinach Dip

Impress your guests with this irresistible artichoke dip, made fast with frozen spinach, prepared Alfredo sauce, and plenty of Swiss cheese.

Slow Cooker Hot Artichoke and Spinach Dip

PillsburyRecipe by Pillsbury

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15 minutes

2 hours 15 minutes

20 servings (2 tablespoons dip and 2 slices bread each)

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Nutrition Info

  • 1 Serving
  • 130
  • 8g
    (Saturated Fat 3g, Trans Fat 0g)
  • 15mg
  • 240mg
  • 10g
    (Dietary Fiber 2g, Sugars 0g)
  • 4g
  • Percent Daily Value*
  • 25%
  • 0%
  • 10%
  • 4%
  • Exchanges
  • 1
  • 1/2
  • 1/2
  • Carbohydrate Choices
  • 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Leftover Alfredo sauce can be stored in the refrigerator in a covered container up to 5 days. For longer storage, place in freezer. Thaw by microwaving before adding to your favorite vegetables or pasta.

  • Tip

    Jarred Alfredo sauce--found with the other shelf-stable pasta sauces--can be used in place of the refrigerated sauce.

Ingredients

  • 1  box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain
  • 1  can (14 oz) quartered artichoke hearts, drained, chopped
  • 1/2  cup refrigerated Alfredo pasta sauce (from 10-oz container)
  • 1/2  cup mayonnaise
  • 3/4  teaspoon garlic salt
  • 1/4  teaspoon pepper
  • 1  cup shredded Swiss cheese (4 oz)
  • 1  loaf (20-inch length) baguette French bread, cut into 40 slices

Directions

  1. 1In 1- to 1 1/2-quart slow cooker, mix all ingredients except bread.
  2. 2Cover; cook on Low heat setting 2 to 4 hours. Serve dip with sliced bread.

Categories: Course, Appetizers, Dips & Salsas

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