Is it a crock?!: Audet's dip - WCAX.COM Local Vermont News, Weather and Sports-

Is it a crock?!: Audet's dip

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All week we've been giving members of the WCAX family a chance to convince me that crock pots are worth the brown mushy food that tastes the same.

There's been some good contenders but I have not been won over.  

Social media and web producer, Trevor Audet, is here with a slow cooked dip-- he's never made before! What could go wrong?


1 (10 oz.) bag fresh baby spinach, roughly chopped
1 (13.75 oz.) can quartered artichoke hearts, chopped and drained
1 (8 ounce) brick low-fat cream cheese, cut into 1-inch cubes
1 cup light sour cream or plain Greek yogurt
1 cup shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
1/3 cup finely-chopped white or red onion
4 cloves garlic, minced
1/2 tsp. black pepper
1/4 tsp. salt

Combine all ingredients in a large mixing bowl and stir until evenly combined.  (You can also stir the mixture actually inside the bowl of your slow cooker, but it would be easier in a large mixing bowl.)  Transfer the mixture to the bowl of your slow cooker, that has been misted on the inside beforehand with cooking spray.

Cook on low for 3-4 hours or on high for 2 hours, or until the dip is completely warmed through and the cheese is melted.  Give the dip a good stir and season with extra salt and pepper if needed.

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