Have you ever stumbled upon a recipe and wanted to try it out, but never have an occasion to do so? Then when you did, you wondered what took you so long? When I found this recipe I saw that the contributor, Jessica O., did not like mayonnaise. I also do not care for mayonnaise so I decided to try it. This recipe is easy, like most of my others, and is a crowd pleaser. I just made this recently for a party; not enough was left to take home so the hostess had some super tasty leftovers for the next day!

The original recipe states to cook it in a crock pot, but I like to start it on top of the stove and transfer it to a crock pot to keep warm. I also doubled the recipe and added chicken stock to help with texture. Happy cooking!

16 oz frozen chopped spinach, thawed and wrung out
2 14 oz cans quartered artichoke hearts, drained and chopped
2/3 c Parmesan cheese, shredded
2 8 oz bricks cream cheese, softened
8 oz sour cream
2 c mozzarella cheese, shredded
3 gloves garlic, minced
1/2 tsp garlic powder
1 tsp salt
1 tsp pepper
1/4 tsp ground mustard
1/4 tsp paprika
1/4 tsp red pepper flakes
1/4-1/2c chicken stock

In a large Dutch oven or heavy bottom pot, combine all the ingredients except the chicken stock over medium-high heat. Stir to combine. Once the ingredients start to come together, lower the heat to medium-low, stirring occasionally. If the dip looks too thick, add 1/4 c chicken stock; stir to combine. Add the remaining stock as needed.

When ready to serve, transfer to a crockpot to keep warm.

Happy cooking!