I love Artichoke Dips and I have a few of them on the blog. This one is made with Gorgonzola Cheese which I think is a delicious addition to an Artichoke Dip.
Here's what you'll need:
1 - 3 1/2 to 4 Quart Slow Cooker
1 TBS Vegetable Oil
1 C chopped Vidalia Onion
2 - 14oz. cans of Artichoke Hearts, drained and chopped.
1 - 10 oz. box of frozen, chopped Spinach, thawed, drained and squeezed dry with a paper towel.
1 C diced Red Bell Pepper
1 C Mayonnaise
8 oz. Cream Cheese, cubed.
4 oz. Gorgonzola Cheese, crumbled.
3 Cloves of Garlic, minced.
1/2 tsp Dry Mustard
In a skillet on medium high heat:
Heat the Oil
Add the Onion and sauté until soft and translucent.
In the Slow Cooker :
Cover and cook on low for 3 - 4 hours.
Serve with an assortment of crackers.
Peace in the Kitchen!