Cheesy Spinach Artichoke Dip

Three kinds of cheese guarantee this classic starter cooks up extra rich — for added flavor, stir in some chopped basil.

Ingredients

• 2 (8 oz.) pkgs. cream cheese
• 1 (12 oz.) jar marinated artichoke hearts
• 3 cloves garlic
• 1 (8 oz.) pkg. shredded Italian cheese blend
• ½ cup grated Parmesan
• 1 (16 oz.) pkg. frozen chopped spinach, thawed (do not drain)
• 1 cup sour cream
• 3 scallions
• ½ tsp. cayenne pepper
• ¼ tsp. pepper
• Bread bowl (optional)

Instructions

1. Coat 4-qt. slow cooker with nonstick cooking spray. Cut cream cheese into ¾” cubes. Drain and chop artichoke hearts. Mince garlic. Transfer artichoke hearts to bottom of slow cooker.
2. Top artichokes in slow cooker with cream cheese, shredded cheese, Parmesan, garlic and ¾ cup water. Cover; cook on low 1½ hrs. Stir in spinach and sour cream. Cover; cook on low 1 hr. Stir in scallions, cayenne pepper and pepper. If desired, serve in bread bowl.
3. Make bread bowl: Using serrated knife, cut top third from 1 round loaf crusty bread. Pull out bread from bottom part of loaf, leaving ½”-thick shell. Cut up bread top and soft insides. Spread on baking sheet and toast at 350°F for 8 min. Fill bread bowl with dip.