Recipe Detail

Hot Artichoke and Spinach Dip

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  1. 2 cups - frozen cut leaf spinach
  2. 14 ounces - can quartered artichoke hearts, drained and chopped
  3. 1/2 cups - alfredo sauce refrigerated
  4. 1/2 cups - mayo
  5. 3/4 teaspoons - garlic salt
  6. 1/4 teaspoons - pepper
  7. 4 ounces - swiss cheese shredded


Cook spinach as directed on package. Drain spinach, pressing with fork to remove excess liquid. Chop spinach finely. In 1-3 qt slow cooker, combine spinach and all remaining ingredients; mix well. Cover; cook on low setting for 1-1/2 to 2-1/2 hours. Serve with sliced french bread or tortillas chips. Refrigerate leftovers and use it within 3 days.


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