This time of year always has people searching for game day recipes. So, Sarah definitely had the right idea by choosing it as a theme for our recipe swap this time around. I received Ashley’s blog, Cheese Curd in Paradise, who is a big Packers fan and has probably made this dish for a few Cheeseheads 😉
I usually go with my aunt’s old standby recipe for hot artichoke dip, but this was nice for a change of pace. Plus, the ease of making it in the crockpot (and serving it that way, too!) always helps. This was delicious with pretzels and raw veggies. And don’t be fooled by the low cal ingredients – it was delicious, with the added bonus of being healthier than the full fat version!
Maybe I’ll make this when the Giants are in the Super Bowl again this year 😉 Thanks for a great recipe, Ashley!
Crockpot Cheesy Spinach & Artichoke Dip
slightly adapted from Cheese Curd in Paradise
12 ounces reduced fat cream cheese, softened
1/2 cup part skim ricotta cheese
1/2 cup reduced fat sour cream
2 cans artichoke hearts, drained and chopped
10 ounces frozen spinach, thawed and drained
1 cup shredded Monterey Jack cheese
1/2 cup shredded pecorino romano cheese
1 teaspoon garlic powder
1 teaspoon black pepper
Mix all ingredients together in a large bowl. Pour into crockpot and heat on low until warm and gooey.