pat's Recipe

Spinach-Artichoke Dip with Blue Cheese and Bacon

Category: Dips - served warm

4 slices bacon
1 cup sweet onion, coarsely chopped (1 large)
2 14-ounce cans artichoke hearts, drained and coarsely chopped
1 10-ounce box frozen chopped spinach, thawed and well drained
1 cup chopped red sweet pepper
1 cup light mayonnaise dressing (do not use regular mayonnaise)
8 ounces cream cheese, cut up
4 ounces blue cheese, crumbled
3 cloves garlic, minced
1/2 teaspoon dry mustard
Assorted crackers
Directions
1. In a skillet cook bacon until crisp. Drain on paper towels. Crumble bacon; cover and chill until ready to use. Cook onion in 1 tablespoon bacon drippings about 5 minutes or until tender.

2. In a 3 1/2- to 4-quart slow cooker combine onion, artichoke hearts, spinach, red sweet pepper, mayonnaise, cream cheese, blue cheese, garlic, and dry mustard. Stir to combine.

3. Cover and cook on low-heat setting for 3 to 4 hours or until cheese melts and mixture is heated through. Stir in bacon. Serve with assorted crackers.

Makes 24 servings (1/4 cup each)