Source(google.com.pk)
Ingredients
1 (10 oz) bag fresh baby spinach, roughly chopped
1 (14 oz) can artichoke hearts, chopped
½ cup sour cream
½ cup mayonnaise
½ cup onion, finely diced
1 clove garlic, minced
1 cup mozzarella cheese
¼ cup grated Parmesan cheese
¼ teaspoon garlic salt
¼ cup milk
1 (8 oz) package cream cheese, cubed
salt and pepper to taste
Instructions
Spray a slow cooker (I used a 4 quart slow cooker) with non-stick cooking spray.
In a large bowl, mix together spinach, artichoke hearts, sour cream, mayonnaise, onion, garlic, mozzarella cheese, Parmesan cheese, garlic salt, and milk. Add salt and pepper as desired. Dump into your slow cooker.
Place your cubed cream cheese on top of spinach/artichoke mixture, spread out as evenly as possible.
Cook on high for 2 - 2½ hours, or until ingredients are cooked through and the cream cheese is melted. Mix in the cream cheese keep dip on "warm" setting until eaten. Serve with crackers, bread, or vegetables.
My family loves this stuff too! I add in some diced water chestnuts. They give it an interesting crunch. Since they don’t really have much of a taste, it doesn’t change the flavor, just the texture.
Justine, you could use either fresh or container for the parmesan. I have always used container when I need parm. Never had an issue with it. Also lowfat products would not make much of a difference. It just won’t have that full flavor. It really just depends on what you want taste wise. I would go with a good brand of mayo and cream cheese rather than a generic.
Ingredients
6 medium potatoes, peeled and chopped (I made them squares about ½" by ½")
½ cup pecans
½ cup shredded coconut
⅓ cup sugar
⅓ cup brown sugar
¼ cup butter, melted
½ teaspoon cinnamon
pinch of salt
Instructions
Place potatoes in a slow cooker that has been sprayed with cooking spray.
Place pecans, coconut, brown sugar, white sugar, melted butter, cinnamon, and salt in a small bowl. Mix with a fork until completely combined.
Pour pecan mixture over top of the potatoes.
Cook on high for 3½ - 4 hours until potatoes are tender.
Serve warm.
My family are not yam/sweet potato lovers, I have tried other recipes to try to get them to like them with no luck. This year I tried your recipe but baked them in the oven, they all LOVED THEM! This will be our new recipe for Thanksgivings in the future!
Thank you
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