Slow Cooker Spinach and Artichoke Dip Recipe

Ingredients

• 1tablespoon (15 ml) olive oil
• 1 cup (250 ml) coarsely chopped sweet onion
• 2 14 oz (420 ml) can artichoke harts, drained and coarsely chopped
• 10 oz (300 ml) package frozen chopped spinach, thawed, drained, and squeezed dry
• 2 small red bell pepper, seeded and chopped
• 1 cup (250 ml) light mayonnaise
• 8 oz (240 ml) cream cheese, cut up
• 3 cloves garlic, peeled and minced
• 1/2 teaspoon dry mustard

Instructions

In a large nonstick skillet, heat olive oil over medium heat. Add chopped onion and cook, stirring occasionally, for about 5 minutes. Remove cooked onion from the skillet and transfer to 4-quart (4 L) slow cooker.

Add the remaining ingredients. Stir well.

Cover the pot and cook on low-heat setting for 3-4 hours or until cheese melts and mixture heated through.