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Source: Partnership for Food Safety Education

Slow Cooker Spinach Artichoke Dip (by Kristina LaRue, RD, CSSD,

If you're looking for a surefire dip for your next party, look no further. Spinach and artichokes come together for a dip to rock any get-together.

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Serves: 6-8
Prep Time: 10 minutes
Cook Time: 240 minutes
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1 (10 oz.) box frozen chopped spinach, thawed
1 box frozen artichoke hearts, thawed and chopped
1 tablespoon minced garlic
1 small onion, diced
1 cup 2% plain Greek yogurt
8 ounces Neufchâtel cream cheese, diced
1 cup mozzarella cheese
¼ cup feta cheese
salt and pepper to taste

1. Start by washing your hands with warm water and soap for at least 20 seconds before and after handling food. Wash your cutting boards and counter tops with hot soapy water.
2. Thaw all frozen ingredients in the refrigerator set at 40 ºF or below or thaw in the microwave- do not thaw on the counter at room temperature. Do not use frozen ingredients in a slow cooker.
3. To clean onion and garlic: remove outer skin, then rub by hand or scrub with a clean brush while rinsing under running tap water.
4. Coat slow cooker with cooking spray.
5. Put all the ingredients to a slow cooker and stir to combine.
6. Cook dip on low temperature for 2 to 4 hours. Check for doneness with a food thermometer reading of 165 ºF.
7. Serve the dip with tortilla chips, bread, or crudités.

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