Like many others, I’m starting to feel great relief at the thought of leaving this year behind us at the end of the week. I can’t wait! While it was so nice to have Eric home much more in 2020, I have missed seeing our family and friends in person and being able to travel for pleasure. The issues and restrictions the pandemic caused won’t all disappear just because we start the new year in 3 days, but 2021 holds the promise of being able to be with the people we love again, as so many of us couldn’t in 2020.
Our plan to celebrate the start of the new year begins with an appetizer. Since spinach & artichoke dip has long been a perennial favorite in our family, Andrew and I tested an upscale version of it over the weekend. Five types of cheese and roasted red peppers elevate this recipe over classic ones, and making it in the slow cooker keeps it simple. Out of the ordinary, but simple is my ongoing theme in cooking. Especially, given the current conditions.
Again this week, I will be posting on Thursday instead of Friday. I will be blogging a champagne cocktail to ring in the new year!
5-Cheese Spinach & Artichoke Dip
Five-Cheese Spinach & Artichoke Dip (adapted from tasteofhome.com) Total Time Required: about 2-1/2 hours, Prep Time: 20 minutes, Cook Time: 2 hours, Makes: 16 servings
Ingredients:
- 12 ounces roasted sweet red peppers
- 6 ounces quartered artichoke hearts
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 8 ounces mozzarella cheese, shredded
- 1-1/2 cups shredded Asiago cheese
- 6 ounces cream cheese, softened
- 1 cup crumbled feta cheese
- 1/3 cup shredded provolone cheese
- 1/3 cup minced fresh basil
- 1 teaspoon minced fresh oregano
- 1/4 cup finely chopped red onion
- 2 tablespoons mayonnaise
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- assorted crackers or pita chips for serving
Directions:
Drain the peppers, reserving 1 tablespoon of the liquid, then chop the peppers. Drain the artichokes and coarsely chop them.
In a 3-quart slow cooker coated with cooking spray, combine the peppers, artichoke hearts, spinach, cheeses, basil, oregano, onion, mayonnaise, garlic, reserved pepper liquid, olive oil, and lemon juice.
Into the slow cooker it goes!
Cook, covered, on high for 2 hours.
Stir and add additional time if the cheese is not all melted.
Stir the dip and cook, covered, for 30-60 minutes longer if needed for the cheeses to melt. Stir, then transfer the dip to a serving bowl. Serve warm with crackers or pita chips.
So little work and such great flavor!
2021 can’t come soon enough for me! ~Linda
Five-Cheese Spinach & Artichoke Dip (adapted from tasteofhome.com) Total Time Required: 2-1/2 hours, Prep Time: 20 minutes Cook Time: 2 hours, Makes: 16 servings
Ingredients:
- 12 ounces roasted sweet red peppers
- 6 ounces quartered artichoke hearts
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 8 ounces shredded mozzarella cheese
- 1-1/2 cups shredded Asiago cheese
- 6 ounces cream cheese, softened
- 1 cup crumbled feta cheese
- 1/3 cup shredded provolone cheese
- 1/3 cup minced fresh basil
- 1 teaspoon minced fresh oregano
- 1/4 cup finely chopped red onion
- 2 tablespoons mayonnaise
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- assorted crackers or pita chips
Directions:
Drain the peppers, reserving 1 tablespoon of the liquid, then chop the peppers. Drain the artichokes and coarsely chop them.
In a 3-quart slow cooker coated with cooking spray, combine the peppers, artichoke hearts, spinach, cheeses, basil, oregano, onion, mayonnaise, garlic, reserved pepper liquid, olive oil, and lemon juice. Cook, covered, on high for 2 hours. Stir the dip and cook, covered, for 30-60 minutes longer if needed for the cheese to melt. Stir, then transfer the dip to a serving bowl. Serve warm with crackers or pita chips.