5-Cheese Spinach & Artichoke Dip

5 from 1 vote

5-Cheese Spinach & Artichoke Dip

Make your classic spinach and artichoke dip, but with a perfect blend of five rich cheeses to take it up a notch. Each cheese brings its own depth of flavor to this creamy, velvety dip, which uses fresh sweet basil and red onion to further compliment the earthy spinach and slightly tangy artichokes. Three hours in a 3-quart slow cooker and you have a dip that's irresistibly indulgent and bursting with layers of flavor, perfect for scooping up with warm, crispy bread or crunchy veggies..

Prep Time30

Active Time2 30

Total Time3

Course: Appetizer

Cuisine: American

Keyword: celebrations, festive, indulgent, rich flavors, tapas

Yield: (1/4 cup each)

Calories: 203kcal

Author: Sweet Ordeal

Equipment

3-qt. Slow Cooker

Materials

12 oz. jar roasted red peppers
6 1/2 oz. jar marinated artichoke hearts
10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
8 oz. mozzarella cheese, cubed
1 1/2 cups Asiago cheese, shredded
8 oz. cream cheese, softened and cubed
1 cup (4 oz.) crumbled feta cheese
1/3 cup provolone cheese, shredded
1/3 cup fresh sweet basil, chopped
1/4 cup red onion, finely chopped
2 Tbsp. mayonnaise
2 garlic cloves, minced

Instructions

Spray or grease the inside of a 3-quart slow cooker.
Drain the peppers, reserving 1 tablespoon liquid; chop the peppers. Drain the artichokes, reserving 2 tablespoons liquid; chop the artichokes.
Place the peppers, artichokes, reserved liquid, plus all remaining ingredients in the slow cooker. Stir to combine, then cover. Cook for 2 hours on HIGH.
Stir, recover, and continue to cook for another 30 - 60 minutes. Stir before serving. Serve warm with crackers or crisp veggies. Enjoy!

Nutrition