5 Cheese Spinach Artichoke Dip Recipe






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5 Cheese Spinach Artichoke Dip

Name: Crystal Veillette
Base: Fort Campbell, KY
Recipe: 1 jar (12 ounces) roasted sweet red peppers 1 jar (6-1/2 ounces) marinated quartered artichoke hearts 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 8 ounces fresh mozzarella cheese, cubed 1-1/2 cups shredded Asiago cheese 6 ounces cream cheese, softened and cubed 1 cup crumbled feta cheese 1/3 cup shredded provolone cheese 1/3 cup minced fresh basil 1/4 cup finely chopped red onion 2 tablespoons mayonnaise 2 garlic cloves, minced Assorted crackers Drain peppers, reserving 1 tablespoon liquid; chop peppers. Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes. In a 3-qt. slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts and peppers. Stir in reserved pepper and artichoke liquids. Cook, covered, on high 2 hours. Stir dip; cook, covered, 30-60 minutes longer or until cheese is melted. Stir before serving; serve with crackers.