Ingredients Jump to Instructions ↓

  1. 16 ounces (1 bag) frozen spinach , thawed

  2. 2 cans (15 ounces each) quartered artichoke hearts, drained

  3. 3 ounces Gruyere cheese , shredded

  4. 2 ounces Reggiano Parmesan cheese , grated

  5. 1 clove garlic, peeled and chopped

  6. 1 ounce shallot , peeled and chopped

  7. 16 ounces cream cheese, cut into 1 inch pieces

  8. 1/4 cup evaporated fat free milk

  9. 1/2 tsp. Tabasco or other hot sauce

Instructions Jump to Ingredients ↑

  1. Spray 2 quart souffle dish with cooking spray.

  2. Squeeze remaining water from spinach using dark, clean towel. Do the same to the artichoke hearts. Combine Gruyere and Parm cheeses, set aside.

  3. Place the cream cheese and evaporated milk in a large bowl. Using a hand held mixer on medium, beat until creamy and smooth.

  4. Crumble the dried spinach over the cream cheese.

  5. Add the Gruyere and half the parm, stir on low speed.

  6. Add the artichoke hearts and hot sauce, continue to stir on slow.

  7. Transfer the mixture to slow cooker. Sprinkle the remaining parm cheese on top.

  8. Place the cooking rack in the slow cooker. Place the filled souffle dish on the rack. Cover.

  9. Cook on high for 2 to 3 hours until puffed and bubbly.

  10. Serve with crackers or sliced French bread.


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