Serves 8 to 10 (makes about 5 cups)
Active Time 10 minutes
Cooking Time 1 to 2 hours on Low
We prefer the flavor and texture of jarred whole baby artichokes, but you can substitute 18 ounces frozen artichoke hearts, thawed and patted dry, for the jarred. The dip can be held on the warm or low setting for up to 2 hours.
6 ounces cream cheese, softened
½ cup mayonnaise
2 tablespoons water
1 tablespoon lemon juice
3 garlic cloves, minced
¼ teaspoon table salt
¼ teaspoon pepper
3 cups jarred whole baby artichokes packed in water, rinsed, patted dry, and chopped
10 ounces frozen spinach, thawed and squeezed dry
2 tablespoons minced fresh chives
1 Whisk cream cheese, mayonnaise, water, lemon juice, garlic, salt, and pepper in large bowl until well combined. Gently fold in artichokes and spinach.
2A For 1½- to 5-quart slow cooker Transfer mixture to slow cooker, cover, and cook until heated through, 1 to 2 hours on low.
2B For 5½- to 7-quart slow cooker Transfer mixture to 1½-quart soufflé dish. Set dish in slow cooker and pour water into slow cooker until it reaches about one-third up sides of dish (about 2 cups water). Cover and cook until heated through, 1 to 2 hours on low. Remove dish from slow cooker, if desired.
3 Gently stir dip to recombine. Sprinkle with chives, and serve.
chile con queso
Serves 8 to 10 (makes about 4 cups)