Cheese-Trio Artichoke & Spinach Dip

 

Ingredients

· 1 cup chopped fresh mushrooms

· 1 tablespoon butter

· 2 garlic cloves, minced

· 1-1/2 cups mayonnaise

· 1 package (8 ounces) cream cheese, softened

· 1 cup plus 2 tablespoons grated Parmesan cheese, divided

· 1 cup shredded part-skim mozzarella cheese, divided

· 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped

· 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

· 1/4 cup chopped sweet red pepper

· Toasted French bread baguette slices

 

Steps

1. In a large skillet, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer.

2. In a large bowl, combine the mayonnaise, cream cheese, 1 cup Parmesan cheese and 3/4 cup mozzarella cheese. Add the mushroom mixture, artichokes, spinach and red pepper.

3. Transfer to a 3-qt slow cooker. Sprinkle with remaining cheeses. Cover and cook on low for 2-3 hours or until heated through. Serve with baguette slices.

 

Makes: 4 cups

 

From: A+ Recipes From Schools Across America: 245 Top-of-the-Class Recipes

By: Taste of Home