There is an unbelievable amount of sugar in my house right now. If you are diabetic, you may burst into flames at the threshold. In addition to all the sweet recipes I’ve posted, it was AG’s birthday, so we also have leftover school cake and leftover party cake. I can’t stop thinking about eating something savory and salty.
Here’s a yummy dip recipe that would be great if you have a crowd over to watch football today.
Or one hungry mom.
Crock Pot Spinach Dip
2 small jars marinated artichoke hearts, drained
9 oz bag baby spinach (Remove big stems, then chop the leaves)
½ cup sour cream
½ block cream cheese
1 cup shredded mozzarella
1 cup shredded parmesan
- In a four quart crock pot, stir together everything except ½ cup parmesan.
- Cook on low for 2 hours or high for 1 hour, or until the spinach is completely wilted. You may have to stir a few times during cooking to get all the spinach incorporated.
- If it seems like there is too much liquid, turn crock pot on high and remove the lid for a while. Once it’s the right consistency, sprinkle the remaining parmesan on top and either leave it in the crockpot to keep it warm, or serve in a bowl.
- Delicious with pita or tortilla chips.