The ultimate dip for any get-together! Filled with spinach, artichoke hearts, cheese, cream cheese, sour cream and mayo - this spinach artichoke dip is delicious and super easy to make!
BONUS RECIPE: Farmer's delicious dip pairs perfectly with Baked Zucchini Crisps! Coated with Farmer's Pantry Cornbread Crisps, it's so simple to make, you'll be scooping up yummy dip in no time!
Ingredients:
Cheesy Spinach Artichoke Dip:
- (1) 8 oz can artichoke hearts
- 5 oz frozen spinach, thawed and squeezed dry
- 4 oz sour cream
- 1 teaspoon garlic powder
- ½ cup grated Parmesan cheese
- ¾ milk
- ½ cup Feta
- 1 tablespoon red wine vinegar
- 2 tablespoons mayonnaise
- 8 oz cream cheese
Baked Zucchini Crisps:
- 2 zucchinis, thinly sliced
- 1 egg, whisked
- 1 cup crushed, Farmer’s Pantry Cornbread Crisps
How To Make:
- For the dip, combine all the ingredients, including salt and pepper to a crock-pot.
- Stir well and cook in the crock-pot on HIGH for 2 hours.
- For the crisps, thinly slice your two zucchinis.
- Set up an assembly line of the zucchini, whisked egg, and crisp crumbs.
- Dip each zucchini into the egg batter and then the Cornbread Crisps crumbs.
- Place the zucchinis on a wire rack on top of a baking sheet.
- Bake at 350 degree for 45 minutes until golden.
- Enjoy!
