{Hot Spinach and Artichoke Dip}

This is the last of the three appetizer recipes for my Easy Thanksgiving Menu.

Since I have been forbidden from sharing our family Shrimp Spread recipe, I am sharing another easy favorite.  Alton Brown's Hot Spinach and Artichoke Dip is one of the simplest recipes and the best part - no need to use the oven.  This is very helpful on Thanksgiving when it seems like everything you make needs a spot!  The recipe instead uses the microwave, but my little secret....

My small Crock Pot!  This little guy is the perfect size for dips and spreads!

The best part is that you can whip everything up, let it heat while you cook (or enjoy a few glasses of wine) and serve it in the Crock Pot to keep it warm.

The recipe can be found here at FoodNetwork.com, but I have also listed it below.

Ingredients
1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Directions
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

I would suggest prepping the ingredients the day before or the morning of and storing them in the dish of the Crock Pot in the fridge.  A couple of hours before you are ready to serve, put it on high and stir well before serving.  Delicious with an assortment of bread and crackers.

This recipe is also great for potlucks because you can make it, transport in the Crock Pot and plug back it back in to make sure it is nice and warm without being underfoot of the hostess or other guests.

{Enjoy!}