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–+ servings

4 Cheese Artichoke Dip & Pasta Sauce

This indulgent party dip from Phyllis Good's Stock The Pot cookbook combines mozzarella, Parmesan, Swiss cheese, and cream cheese with artichokes, making one of the easiest and tastiest "just dump it all" in recipes for your crock pot! Bonus: you can also turn this exact recipe into a weeknight dinner with pasta!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizers, Entrées
Servings 7 Cups

Ingredients
  

  • 2 14 oz. cans water-packed artichoke hearts coarsely chopped (drain one can, reserve the liquid from the other can to add to the dip), 14-ounce
  • 2 cups shredded mozzarella cheese
  • 1 8 oz. package cream cheese at room temperature, 8-ounce
  • 1 cup grated parmesan cheese
  • 1⁄2 cup shredded Swiss cheese
  • 1⁄2 cup mayonnaise
  • 2 tablespoons lemon juice
  • 2 tablespoons plain yogurt
  • 1 tablespoon Seasoned Salt
  • 1 tablespoon seeded, chopped jalapeño chile
  • 1 teaspoon Garlic Powder
  • Tortilla Chips
  • Fresh topper: sliced green onions optional

Instructions
 

4-Cheese Artichoke Dip

  • Use a 3 quart slow cooker. Grease the interior of the slow cooker crock with butter or nonstick cooking spray.
  • Combine the artichoke hearts and next 10 ingredients (through garlic powder) in the prepared crock.
  • Cover. Cook on Low 1 hour, or until the cheeses are melted and the dip is heated through.
  • Top with green onions, if desired. Serve from the cooker with tortilla chips.

Make 4-Cheese Artichoke Pasta Sauce

  • Combine the first 11 ingredients as stated above, but use a 5-quart slow cooker. Thaw 2 (10-ounce) packages of frozen chopped spinach. Squeeze the spinach dry.
  • Stir it into the mixture in Step 2. Follow the directions in Step 3, cooking another 30 minutes if needed to heat the sauce through.
  • Serve over rotini, cavatappi, or another twisty pasta that will catch and hold the creamy vegetables.

Make It For Picky Eaters

  • Omit the jalapeño chile.

Simple Swap: Use Fresh Vegetables

  • Substitute fresh vegetables for the canned artichokes. Wash 1 1⁄2 pounds fresh spinach. Chop it. Microwave, covered, on High for 3 to 4 minutes, or until it’s still bright green but wilted. Allow to cool. Then squeeze dry. Stir it into the mixture in Step 2.

Notes

This recipe was excerpted from Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
Keyword Artichoke dip, crock pot, dip, recipe, tailgating
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