With all the holiday parties coming up, I really wanted to find an amazing appetizer that could easily be made in my slow cooker. I decided I was going to try making a Spinach artichoke dip, but that same day I was also making something with Italian sausage, and I came up with the brilliant idea of adding Italian sausage to my Spinach Artichoke Dip as well (I don’t have brilliant ideas very often, so I feel a need to brag about them when I do).
The end result was this Sausage and Spinach Artichoke dip that turned out absolutely fantastic!!!
I love the fact that I can cook this Sausage and Spinach Artichoke Dip up in my slow cooker. It makes it super convenient to bring to a party, because I can just plug it back in wherever I go, set it to warm, and it will stay warm all night. Though I highly doubt this stuff would last very long 😉
The sausage and roasted red peppers (I’m a huge fan!) bring some amazing flavor into the Sausage and Spinach Artichoke Dip. There are so many options of how you could serve it as well. You could serve it with bread, crackers, tortilla chips, or even fresh veggies for dipping. I plan on making some of this delicious stuff up to ring in the New Year this year. That is if I can make it that long before I’ve gotta have this stuff again. Writing about it makes me want to run to my kitchen and get started on it right away.
- 1 lb ground italian sausage
- 1 jar (12 oz) marinated roasted red peppers
- 1 jar (6½ oz)marinated artichokes
- 1 (10 oz) package of fresh baby spinach roughly chopped
- 1 (6 oz) package cream cheese (softened)
- ¼ c. mayonnaise
- 1½ cups parmesan cheese
- 2 cup mozzarella cheese
- ⅓ cup minced fresh basil
- ¼ cup diced red onion
- ½ tsp minced garlic (1/4 tsp garlic salt)
- Salt and pepper to taste
- Use Spatula to break up Italian sausage into small pieces while cooking in a frying pan over medium heat. Cook until browned ( no visible pink)
- Drain excess grease or pat dry with paper towels
- Drain peppers (reserve 1 tbsp liquid) and cut in small pieces about the size of a dime
- Drain marinated artichokes (reserve 2 tbsp of liquid) and coarsely chop
- Dice up ¼ cup red onion
- Rinse spinach in colander and then blot dry with paper towels
- Coarsely chop the baby spinach
- Spray slow cooker with non stick cooking spray (I used a 4 qt slow cooker)
- Combine spinach, ground sausage, mayonnaise, softened cream cheese, roasted red peppers, artichoke hearts
- Stir in seasonings ( minced garlic, diced onion, fresh basil, salt and pepper) and cheeses
- Stir in remaining juices from roasted red peppers and artichoke hearts
- Set Crock pot to High and cook for about 2 hours
- Stir the Artichoke dip and then allow to cook for another 30-60 minutes
- Set Slow Cooker to warm to keep dip warm til ready to serve
- Stir it one more time before serving
- May serve with crackers, tortilla chips, fresh veggies, or french or baguette bread pieces
The Sugar n' Spice Gals have made it their mission to make cooking simple, delicious and fun.
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