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Spinach Artichoke Dip




Source of Recipe


Betty Crocker Appetizers and Desserts






List of Ingredients



• 1 cup mayonnaise or salad dressing
  
• 1 cup freshly grated Parmesan cheese
  
• 1 can (14 ounces) artichoke hearts, drained and coarsely chopped
  
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
  
• 1/2 cup chopped red bell pepper
  
• 1/4 cup shredded Monterey Jack or mozzarella cheese (1 ounce)
  
• Toasted baguette slices, assorted crackers or pita chips, if desired
  






Instructions



1. Spray inside of 1- to 2 1/2-quart slow cooker with cooking spray. Mix mayonnaise and Parmesan cheese in medium bowl. Stir in artichoke hearts, spinach and bell pepper. Spoon into slow cooker. Sprinkle with Monterey Jack cheese.
   
2. Cover and cook on low heat setting 1 hour to 1 hour 15 minutes or until cheese is melted. Serve warm with baguette slices. Dip will hold up to 3 hours.
   






Final Comments


24 servings (2 tablespoons each).