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A rustic presentation of hot artichoke and spinach dip, elegantly arranged on a wooden table. The creamy, cheesy dip is served in a cast-iron skillet, bubbling with melted cheese and golden brown on top. Freshly chopped parsley and grated Parmesan garnish the dip. Surrounding the skillet are toasted bread slices, pita chips, and fresh vegetable sticks for dipping. Soft natural lighting enhances the warm and inviting feel, with gentle shadows and a hint of rustic kitchen elements in the background.

Hot Artichoke and Spinach Dip

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Ingrediënten

  • 1 can 14 oz artichoke hearts, drained, chopped
  • 1 box 9 oz frozen chopped spinach, thawed, squeezed to drain
  • ½ cup Alfredo pasta sauce
  • ½ cup mayonnaise
  • ¾ teaspoon garlic salt
  • ¼ teaspoon pepper
  • 1 cup shredded Swiss cheese 4 oz
  • 1 loaf 20 inch baguette, cut into 40 slices

Instructies

  • Spray 1- to 1½-quart slow cooker with cooking spray.
  • In slow cooker, mix all ingredients except bread.
  • Cover; cook on Low heat setting 2 to 4 hours.
  • Serve dip with bread.

Notes / Tips / Wine Advice:

Make-Ahead Magic You can make the dip ahead of time in a bowl; cover and refrigerate up to 2 days before serving. When ready to heat, transfer the dip to the slow cooker and heat as directed.
Festive Touch For an extra holiday “pop,” serve this dip with red and green tortilla chips instead of bread. Look for them near the deli at your grocery store during the holiday season.
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Recipe Category Sauce / Side Dish
Holliday: Christmas
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