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Slow Cooker Artichoke and Bacon Dip
You can never have too many dip recipes and I can certainly guarantee that one with bacon will never be turned down. Slow Cooker Artichoke and Bacon dip is a winner.
Prep Time 15 minutes minutes
Cook Time 4 hours hours
Total Time 4 hours hours 15 minutes minutes
Servings 10 servings
Calories 453 kcal
6 slices thick cut bacon (chopped) 1/4 cup finely diced shallots 2 cloves finely diced garlic 14 oz quartered artichoke hearts (1 can, drained and chopped) 12 oz whipped cream cheese 1/2 cup sour cream 1/2 cup mayo 2 cups shredded monterrey jack cheese 1/2 cup shredded asiago cheese + 1/4 cup for topping/browning (optional)
Add chopped bacon to skillet preheated to a medium high heat
Let cook for about 5-6 minutes, stirring occasionally
Add diced shallot and garlic and continue to cook until bacon and shallots are crispy, about 4-5 more minutes
Transfer to slow cooker and stir in remaining ingredients, reserving 1/4 cup of asiago cheese for topping later (if desired)
Cover and cook on high for about 1 1/2 - 2 hours or low for 3-4 hours or until heated through and bubbly
Top with remaining cheese and place in 425 degree oven for 5-7 minutes until slightly crispy on top (using oven safe dish)
Return to slow cooker to keep warm and serve with pita or chips
Calories: 453 kcal | Carbohydrates: 4 g | Protein: 12 g | Fat: 42 g | Saturated Fat: 17 g | Cholesterol: 85 mg | Sodium: 684 mg | Potassium: 128 mg | Sugar: 2 g | Vitamin A: 1155 IU | Vitamin C: 8.7 mg | Calcium: 284 mg | Iron: 0.8 mg