Crock-Pot® Spinach Feta and Artichoke Dip - Holland House
Spinach, feta, garlic, and artichokes slow-cook with white wine into a creamy dip. Top with roasted red peppers for a warm, crowd-pleasing appetizer.
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Cooking tools:
- Slow cooker
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Measuring cup
- Colander
- Can opener
- Serving bowl
Ingredients
- ½ cup Holland House® White Cooking Wine
- 1 (8 oz.) package reduced-fat cream cheese
- 3 cloves garlic, minced
- 1 (12 oz.) package frozen spinach, thawed and squeezed to drain excess liquid
- 2 (14 oz.) cans whole artichokes, drained well and chopped
- 1 (8 oz.) can sliced water chestnuts, drained well and chopped
- 1¼ cups low-fat mozzarella cheese
- ¾ cup feta cheese, crumbled
- 1¼ cups low-fat Greek yogurt
- ¼ teaspoon red pepper flakes (optional)
- Salt
- pepper
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