Spinach and Sausage Artichoke Dip
Cook time
Author: Sugar n' Spice Gals
Recipe type: Appetizer
Serves: 16 servings
- 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
Recipe by Sugar n' Spice Gals at https://sugar-n-spicegals.com/spinach-sausage-artichoke-dip-slow-cooker-version/
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