Weight Watchers Info: I didn’t calculate the number of servings or the Weight Watchers PointsPlus Value on this one since’s it’s an appetizer that feeds quite a crowd.
Ingredients
1 (14-ounce) can artichoke hearts, drained and chopped
1 (9-ounce) bag baby spinach, chopped
1 cup shredded mozzarella cheese, divided
1 cup shredded Parmesan cheese, divided
½ cup sour cream
½ cup mayonnaise
3 T jalapeno slices, chopped
Instructions
Use a smaller 4-quart crockpot. Drain and chop artichoke hearts, and add to the crockpot. Scrunch the spinach and chop it the best you can—mostly try to get the long stems off if you can. Add to the crockpot. Add mayo, sour cream, and chopped jalapenos. Top with ½ cup each shredded mozzarella and Parmesan.
Cover and cook on low for 2 hours, or high for 1 hour. Stir. The spinach should begin to welt. When the spinach is totally wilted, take the lid off and add the other ½ cup of each cheese, and let it melt while the lid remains off. The spinach will have created some liquid that doesn’t really need to be in there, just stir it well.
Serve with your favorite chips, sliced veggies, or bread cubes.
Notes
This keeps well in the slow cooker on warm throughout your party, and leftovers reheat well in the microwave.
Recipe by The Taste Place at https://www.thetasteplace.com/a-year-of-slow-cookings-easy-comforting-slow-cooker-spinach-artichoke-dip/