Issue # 21 – Circles Dip-it and Dab-it

 

 

 

Here is an easy recipe for the holidays 

and celebrations from our home to yours

supplies

Ingredients
• 2 (14-Ounce) cans artichoke
hearts, drained and chopped
• 1 (10-Ounce) package frozen
spinach, thawed and squeezed dry
• 8 Ounces sour cream
• 1 Small onion, diced
• 2 Cloves garlic, crushed
• ¾ Cup grated Parmesan cheese
• ¾ Cup milk
• ½ Cup crumbled feta cheese
• 1/3 Cup mayonnaise
• 1 Tablespoon red wine vinegar
• ¼ Teaspoon freshly ground black pepper
• 8 Ounces cream cheese, cubed

 

 

Instructions

1. Place artichoke hearts, spinach, sour1b1a

cream, onion, garlic, parmesan, milk, feta2a2b
,

mayonnise, vinegar and pepper into a slow2c3a
cooker. Stir until well combined. Top with3b3c
cream cheese.
2. Cover and cook on low heat for 2 hours.4a4b
3. Uncover and stir until cream cheese is well5a5b
combined. Cover and cook on high heat for5c
an additional 15 minutes.

final product

Notes
This could be served in a bread bowl or eaten with chips or bread.

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