Fall Favorite - 4-Cheese Artichoke Dip—or Pasta Sauce

Fall is here & that means busier days/nights. Which means we will be having more crock pot meals at the Riley residence! Just picked up the Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House. The mister has already dog eared recipes he wants to try

4-Cheese Artichoke Dip—or Pasta Sauce by Jessica S.

qt slow cooker   Makes 7 to 10 cups Prep : 15 to 20 minutes Cook : 1 to 1 1⁄2 hours

   2 (14-ounce) cans water-packed artichoke hearts, coarsely   
   chopped (drain one can; reserve the liquid from the other 
   can to add to the dip)
   2 cups shredded mozzarella cheese
1 (8-ounce) package cream cheese, at room temperature
1 cup grated Parmesan cheese
1⁄2 cup shredded Swiss cheese
1⁄2  cup mayonnaise
2 tablespoons lemon juice
2 tablespoons plain yogurt
1 tablespoon seasoned salt
1 tablespoon seeded, chopped jalapeño chile
1 teaspoon garlic powder
Tortilla chips
Fresh topper: sliced green onions, optional

1. Grease the interior of the slow cooker crock with butter or nonstick cooking spray.
2. Combine the artichoke hearts and next 10 ingredients (through garlic powder) in the prepared crock.
3. Cover. Cook on Low 1 hour, or until the cheeses are melted and the dip is heated through.
4. Top with green onions, if desired. Serve from the cooker with tortilla chips.

Make 4-Cheese Artichoke Pasta Sauce
Combine the first 11 ingredients as stated above, but use a 5-quart slow cooker. Thaw 2 (10-ounce) packages of frozen chopped spinach. Squeeze the spinach dry. Stir it into the mixture in Step 2. Follow the directions in Step 3, cooking another 30 minutes if needed to heat the sauce through.

Serve over rotini, cavatappi, or another twisty pasta that will catch and hold the creamy vegetables.

Make It for Picky Eaters
Omit the jalapeño chile.

Simple Swap
Substitute fresh vegetables for the canned artichokes. Wash 1 1⁄2 pounds fresh spinach. Chop it. Microwave, covered, on High for 3 to 4 minutes, or until it’s still bright green but wilted. Allow to cool. Then squeeze dry. Stir it into the mixture in Step 2.

Reprinted photos shared with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

Note I received a copy of the book but was not asked to complete a blog post all opinions are my own....

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