Slow Cooker Dip: Spinach-Artichoke Dip with Blue Cheese and Bacon
You just can't go wrong with our yummy party dip that combines spinach, artichokes, blue cheese, and bacon in the convenience of the slow cooker.
This cheesy spinach-artichoke dip with blue cheese and bacon is a crowd-pleasing recipe. Since you prepare and serve it in a slow cooker, it stays warm and fresh throughout a party. First, crumble four slices of crisp bacon that you've cooked and drained. Cover it and place it in the refrigerator until later. Remove all but one tablespoon of the bacon drippings from the skillet, and return the skillet to medium heat. Add one cup of coarsely-chopped sweet onion and cook it until it's tender, for about five minutes. Transfer the onion to a 3-1/2 to 4-quart slow cooker. Then, add two 14-ounce cans of artichoke hearts that you've drained and coarsely chopped. Next, add one 10-ounce package of frozen chopped spinach that you've thawed and drained well. Add one cup of chopped sweet red pepper, one cup of light mayonnaise, eight ounces of cut up cream cheese, four ounces of crumbled blue cheese, three cloves of minced garlic, and one-half teaspoon of dry mustard. Stir everything together well. Then, cover the slow cooker. Cook the dip on low for three to four hours. You'll know it's ready when the cheeses have melted and the dip is heated through. Just before serving, stir in the crumbled bacon. And that's it. Bring on the dippers.