Slow-Cooked Spinach and Artichoke Dip with Roasted Red Peppers

This slow-cooked spinach and artichoke dip with roasted red peppers is a delicious and easy appetizer that is perfect for any occasion. The spinach and artichoke hearts are combined with roasted red peppers, Parmesan cheese, mayonnaise, sour cream, and garlic powder. The dip is then cooked on low in a slow cooker for 2-3 hours, or until heated through. The result is a creamy and flavorful dip that is perfect for dipping tortilla chips, crackers, or vegetables.

Spinach and artichoke dip is a classic party appetizer that is always a crowd-pleaser. However, traditional spinach and artichoke dip recipes often require a lot of time and effort to make. This slow-cooked version of spinach and artichoke dip is just as delicious as the traditional version, but it is much easier to make. The dip is simply combined in a slow cooker and cooked on low for 2-3 hours. The result is a creamy and flavorful dip that is perfect for any occasion.

Prep time: 15 | Cook time: 120 | Serves: 6

Ingredients

• 1 package (10 ounces) frozen spinach, thawed and squeezed dry
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 1/2 cup chopped roasted red peppers
• 1/2 cup grated Parmesan cheese
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon garlic powder

Instructions

1. In a large bowl, combine all of the ingredients.
2. Stir until well combined.
3. Pour the mixture into a slow cooker.
4. Cook on low for 2-3 hours, or until heated through.
5. Serve hot or cold.

Why It Works

• The slow cooker cooks the dip slowly and evenly, which results in a creamy and flavorful dip.
• The roasted red peppers add a touch of sweetness and smokiness to the dip.
• The Parmesan cheese adds a touch of richness and umami to the dip.
• The mayonnaise and sour cream add a touch of creaminess and tanginess to the dip.
• The garlic powder adds a touch of savory flavor to the dip.