Spinach and Artichoke Dip
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This appetizer is sure to please the entire crowd! Great for potlucks or your holiday get together‘s. They may even think you’ve brought it from a restaurant! The 8-quart Crock-Pot® Express Crisp Pressure Cooker made it quick and easy to make. I love how easy it is to get a final crisping on the top with the Crisping Lid! The Crisping lid browns the top making this Spinach and Artichoke Dip a really beautiful dish. You can also serve it directly out of the 8-quart Crock-Pot® Express Crisp Pressure Cooker for easy cleanup.
The 8-quart Crock-Pot® Express Crisp Pressure Cooker removable crisping lid allows for a crispy finish to be added to all dishes – including rotisserie chicken, ribs and more!
Ingredients:
33 1/2 ounce jar of artichoke hearts (chopped)
10 cups Fresh Spinach (cleaned and trimmed)
2 -8 ounces blocks of Cream Cheese (cubed)
1 cup Sour Cream
1 cup Chicken Broth
2 cups Italian style cheese blend (shredded)
1/2 cup Parmesan Cheese (shredded)
1 Teaspoon Salt
1 Teaspoon Garlic powder
1 Teaspoon Onion Salt
Instructions
Place all ingredients in the 8-quart Crock-Pot® Express Crisp Pressure Cooker except the of Parmesan cheese (this will be used to crisp).
Combine all ingredients with plastic spoon.
Close with express lid. Allow time for your Crock-Pot® Express Crisp Pressure Cooker to heat. Set to soup/broth setting and cook for 10 minutes. Release steam via vent and then carefully open. Add the 1/2 Parmesan cheese. Place the Crock-Pot® Express Crisp Pressure Cooker Crisping Lid on top. Allow to crisp for 5 minutes and check for desired crisp. Add additional 5 minutes as needed.
Serve with crackers, chips, or veggies! This dip reheats well so feel free to make in advance or sever as a delicious leftover!
