Ingredients
1 (14-oz.) can artichoke hearts, drained and roughly chopped
1 10-oz.) package frozen spinach, thawed and drained, or 10 oz. fresh chopped spinach
1 block (8 oz.) cream cheese
3/4 c. mozzarella, shredded
1/2 c. Parmesan, grated
1/2 c. whole Greek yogurt
1/4 tsp. dried oregano
1 clove garlic, chopped
Kosher salt
Freshly ground black pepper
Pita chips, tortilla chips, and/or sliced veggies for serving
Preparation
Step 1Place all the ingredients into a slow cooker and stir to combine. Cover and cook on low heat for 2 hours.Step 2After 2 hours, stir until ingredients are well combined, and transfer the dip to the vessel of your choice. Serve warm with tortilla or pita chips, and a selection of sliced veggies.
Got leftovers? Slather any remaining dip over baked chicken during the last 10 minutes of cooking for an easy, tasty weeknight meal.
