Spinach Artichoke Dip

Slow cooker instructions. Feeds about 8 people- appetizer servings WILL NEED: Aluminum foil, ice, sharp knife, strainer, paper towels, (hand blender/mortar and pestle are helpful)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pull cream cheese and bring to room temperature. Preheat oven to 400 degrees and start boiling a pot of heavy salted water. Get a large mixing bowl of ice water ready along with your dry seasonings mixed together in another bowl. Cut tops off 2 heads of garlic and drizzle exposed area with olive oil, salt, and pepper. Tightly wrap heads in a sheet of foil and bake for 50-60 minutes or until soft. While garlic is baking, once water comes to boil add in your spinach and blanch for 90 seconds.

Step 2

Drain spinach and then immediately dump into your ice bath mixing bowl to stop cooking process. Squeeze out as much moisture as possible from spinach with paper towels (takes 1/2-full roll of paper towels.

Step 3

Finely chop spinach and set aside while starting alfredo sauce. Drain, dry, and chop artichoke hearts and set aside with spinach. In a sauce pan melt 1/2 stick unsalted butter with 3 cloves of your roasted garlic and diced onion. Cook until translucent. Add in 1/2 cup heavy cream and bring to simmer. Reduce heat and add salt, pepper, and 1/2 cup Parmesan cheese. Stir continuously for 3-5 minutes until smooth and thicker. Add spinach and artichoke hearts and mix well.

Step 4

In a mixing bowl add sour cream, Hellmans mayo, cream cheese, heavy cream, chopped parsley, Worcestershire, balsamic glaze, white wine, mustard, cheeses, lemon juice, seasonings, and your roasted garlic once soft and mix very well (hand blender works best).

Step 5

Combine alfredo sauce/spinach/artichoke mixture with white sauce mixture and combine thoroughly. Pour/scrape into slow cooker and cook on low for 3-4 hours until thick and bubbly.