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Title: Five-Cheese Spinach & Artichoke Dip
Categories: Cheese, Vegetables, Greens, Herbs
Yield: 16 servings
12 oz Jar roasted sweet red
- peppers
6 1/2 oz Jar marinated quartered
- artichoke hearts
10 oz Chopped spinach; thawed,
- squeezed dry
8 oz Fresh mozzarella cheese;
- diced
1 1/2 c Shredded Asiago cheese
6 oz Cream cheese; softened,
- diced
1 c Crumbled feta cheese
1/3 c Shredded provolone cheese
1/3 c Minced fresh basil
1/4 c Fine chopped red onion
2 tb Mayonnaise
2 cl Garlic; minced
Assorted crackers
Drain peppers, reserving 1 tablespoon liquid; chop
peppers. Drain artichokes, reserving 2 tablespoons
liquid; coarsely chop artichokes.
In a 3-qt. slow cooker coated with cooking spray,
combine spinach, cheeses, basil, onion, mayonnaise,
garlic, artichoke hearts and peppers. Stir in reserved
pepper and artichoke liquids. Cook, covered, on high 2
hours.
Stir dip; cook, covered, until cheese is melted, 30-60
minutes longer. Stir before serving; serve with
crackers.
Noelle Myers, Grand Forks, North Dakota
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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