Saturday, April 2, 2016

Italian Artichoke & Spinach Dip

2 14 ounce cans of artichoke hearts drained and chopped
2 packages10 ounces each frozen chopped spinach thawed and squeeze the dry in your hands
1 15 ounce  jar of Alfredo sauce
1  8 ounce package cream cheese not fat free and cube
2 cups of shredded Italian cheese  (Use more than one blend)
1 cup of shredded mozzarella cheese
1 cup shredded parm cheese
1 cup of whole milk
2 large garlic cloves minced
Tortilla chips

Grease the inside of a Crock-pot  mix first nine ingredients, cook covered on low for 3 1/2 hours

Serve with chips, Makes about 32 servings

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