Everyone loves to dig their chips into spinach and artichoke dip, especially when it is kept warm inside the crock of a slow cooker. Of course, this recipe substitutes peppery arugula in place of spinach for something that is not only more refined, but more flavorful as well.
1 small red onion, diced 2 packed cups arugula leaves 16 ounces marinated artichoke hearts, drained and chopped 2 (8-ounce) bricks cream cheese, softened 1/2 cup mayonnaise 1/2 cup grated Asiago cheese (may use Parmesan) 2 teaspoons minced garlic 1/4 cup finely diced red bell pepper 1/2 teaspoon salt 1/4 teaspoon pepper
Place onion in a lightly greased skillet over medium-high heat and sauté until lightly caramelized, about 5 minutes. (You can also do this right in the crock of many modern slow cookers by using the cooker’s browning function.)
Place caramelized onion in a slow cooker and cover with remaining ingredients, folding to combine.
Set the cooker to LOW, cover, and let cook 2 hours, or until hot and bubbly.
Stir well and set cooker to WARM before serving right out of the cooker. If dip is too thick, or thickens over time, thin out with a few tablespoons of milk.
Cut the Fat Reduced-fat cream cheese and reduced-fat mayonnaise can be used in place of the full-fat varieties listed in the Shopping List, with almost no difference in flavor or texture.
This and other great recipes can be found in Bob Warden's Favorite Slow Cooker Recipes:
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