Okay… here is the first of the recipes from tonight’s show. BAD NEWS – it didn’t record. Sigh. Tech glitch, we’re working through them. Hopefully fewer each week. We’re told that the quality was good this week… technical (and otherwise!). Great addition of Matt as the Engineer… expect great improvements each week (and a recording!).
by Judith Finlayson
Servings/Yield
6 servings
Time
– Cook: 120 Minutes
– Active: 10 Minutes
Spinach & Artichoke Dip
EASY and FANTASTIC!!
1 cup shredded Mozzerella Cheese
8 ounces cream cheese, cubed
¼ cup parmesan cheese, freshly grated
1 clove garlic, minced
¼ tsp black pepper, freshly ground
14 ounces Artichokes, 14 oz tin
8 ounces Fresh Spinache Leaves, Or 10 oz froz, FINELY CHOPPED
Tortilla Chips
Method
NOTE: Works best in small (max 3.5 quart) slow cooker
1. In slow Cooker Stoneware, combine mozzarella, cream cheese, parmesan, garlic, black pepper, artichokes, and spinach. Cover and cook on HIGH 2 hours, until hot and bubbling.
Stir well and serve with tortilla chips or toast points.