1 cup shredded mozzarella cheese
6 ounces Neufchatel cheese, cubed
¼ cup freshly grated Parmesan cheese
1 clove garlic, minced
1 can (14 ounce) artichoke hearts, drained, rinsed and finely chopped
8 ounces trimmed fresh spinach leaves (about 8 cups)
¼ teaspoon freshly ground black pepper
6 ounces Neufchatel cheese, cubed
¼ cup freshly grated Parmesan cheese
1 clove garlic, minced
1 can (14 ounce) artichoke hearts, drained, rinsed and finely chopped
8 ounces trimmed fresh spinach leaves (about 8 cups)
¼ teaspoon freshly ground black pepper
Instructions
In slow cooker stoneware, combine mozzarella, Neufchatel cheese, Parmesan, garlic, artichokes, spinach, and black pepper. Cover and cook on high for 2 hours, until hot and bubbly. Stir well and serve with homemade tortilla chips.
Notes
Source: The Healthy Slow Cooker by Judith Finlayson (reprinted with permission)
My adaptions to this recipe:
--I used 8 ounces of light cream cheese
--I used 2-3 garlic cloves as I knew we'd like a bit more garlic in this
--I added as much of the spinach as I could to my slow cooker in the beginning. After the spinach had cooked down a bit, I added the remaining spinach.
Notes
Source: The Healthy Slow Cooker by Judith Finlayson (reprinted with permission)
My adaptions to this recipe:
--I used 8 ounces of light cream cheese
--I used 2-3 garlic cloves as I knew we'd like a bit more garlic in this
--I added as much of the spinach as I could to my slow cooker in the beginning. After the spinach had cooked down a bit, I added the remaining spinach.
