One of my favorite potluck carry-along dishes is a recipe from one of my former co-workers that I modified for a crock-pot. Kudos to Mandi for the original awesome recipe. I doubled the original recipe to feed my large family which makes it ideal for a large crowd.
| Stoneware sprayed = easy cleanup |
Can of Pam cooking Spray
1- 14 oz can of Reese Artichokes, drained and chopped
2- 10 oz packages of Frozen Spinach, drained and thawed
1-16 oz tub of sour cream
2 Cups of Low-fat Hellman's Mayo
4 Cloves of Garlic, chopped or pressed
1 cup of Fresh Parmesan Cheese, grated
First spray the crockpot stoneware with Pam. It's a must anytime you cook in a crockpot. It makes clean up easier. I have a rather large crockpot. I think it is a 6 quart crockpot.
Mix the thawed spinach, artichokes, mayo, sour cream, and garlic. I mix it right in the crockpot. I cook it until the cheese is golden and bubbly. An hour on low or 30 minutes on High. My crockpot has a warm feature that is awesome for parties and gatherings.
I love that I can prep this recipe the night before. I throw the stoneware in the fridge and then warm it the next day. We can go to church, then go home pick it up, bring it to the party and cook it there while the rest of my family arrives.
| Dip without cheese topping |
| With cheese topping |
Serve this recipe with your favorite gluten-free tortilla chips. I love Mission tortilla chips.
Happy Easter!
| It's party size for more fun! |
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