Slow Cooker Spinach Artichoke Dip

Name: Slow Cooker Spinach Artichoke Dip
Prep time: 30 min
Cook time: 390 min
Total time: 420 min
Yield: 20 people
Cuisine: American
Ingredients: 1 cauliflower; 2 tbsp. water; 2½ tbsp. butter; 1 lb. ground hot Italian sausage; 4 cups spinach; ½ cup chopped red bell peppers; 8 oz. cream cheese; ½ cup mayonnaise; 2 cups shredded mozzarella; 1 cup shredded parmesan; 1 cup shredded provolone; 1 (14 oz.) can petite artichoke hearts; ¼ cup basil; 1 seasoning packet or 3 tbsp of shaker seasoning Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix; 1 tsp. minced garlic

Prep Time 30 min
Cook Time 6 hr 30 min
Servings 20

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Ingredients (15)

medium cauliflower 1
water 2 tbsp.
butter, divided 2½ tbsp.
ground hot Italian sausage 1 lb.
loosely packed chopped spinach 4 cups
chopped red bell peppers ½ cup
cream cheese, softened 8 oz.
mayonnaise ½ cup
shredded mozzarella 2 cups
shredded parmesan 1 cup
shredded provolone 1 cup
petite artichoke hearts, drained and chopped (about 1 cup chopped) 1 (14 oz.) can
chopped fresh basil ¼ cup
minced garlic, about 2 cloves 1 tsp.
Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet

Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix 1 seasoning packet or 3 tbsp of shaker seasoning

For safe meat preparation, reference the USDA website.

Steps (9)

1

First make the mashed cauliflower by removing the leaves, cutting away any brown spots, trimming the stem to be flush with the bottom of the cauliflower head, cutting into medium size pieces and placing in a microwave-safe bowl.
2

Add two tablespoons of water to the cauliflower pieces. Cover and cook in microwave on high for 5–7 minutes, until tender.
3

Move to a food processor, add 2 tbsp. butter and process until smooth. Use 1½ cups of the mashed cauliflower for this dip and place the rest in the fridge for another use.
4

Next, brown the sausage. Drain and set aside.
5

Use the same pan to wilt the spinach without washing it. Put the spinach in the pan and cook over medium heat until wilted. Move the spinach to a strainer, over the sink or a bowl, and press on it with a paper towel to squeeze out the excess moisture. Set aside.
6

Using the same pan, sauté the chopped red peppers with ½ tbsp. butter for 5 minutes, until softened. Peppers will continue to soften in the slow cooker. Set aside.
7

Beat the softened cream cheese. Add the mayonnaise and beat until combined.
8

Add 1½ cups mashed cauliflower, cooked sausage, wilted spinach, sautéed red peppers, mozzarella, parmesan, provolone, chopped artichoke hearts, basil, Hidden Valley^® Original Ranch^® Salad Dressing & Seasoning Mix, and garlic. Mix well.
9

Spread in a greased slow cooker. Cover and cook on low for 3-4 hours until it is heated through and the cheese is melted.
If you want a milder flavor, you can substitute a different type of sausage for the hot Italian. Try a plain or cheddar bratwurst for less heat and you’ll still create a tasty treat for all!

1. 1
  
  Follow steps 1-8 of the standard recipe. Grease the inner pot of your multi-cooker and spread the dip inside.
2. 2
  
  Turn on the multi-cooker and secure the lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook,” and cook on high-pressure for 4 minutes. Select “cancel” to turn off the machine.
3. 3
  
  Allow the pressure valve to natural pressure release for at least 5 minutes, then quick-release the pressure by turning the seal to “venting.” Serve immediately.
* Always follow manufacturer’s instructions.