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Prep 15min
Total2hr15min
Servings20
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Ingredients
1
box (9 oz) frozen spinach, thawed, squeezed to drain
1
can (14 oz) quartered artichoke hearts, drained, chopped
1/2
cup refrigerated Alfredo pasta sauce (from 10-oz container)
1/2
cup mayonnaise
3/4
teaspoon garlic salt
1/4
teaspoon pepper
1
cup shredded Swiss cheese (4 oz)
1
loaf (20-inch length) baguette French bread, cut into 40 slices
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Steps
1
In 1- to 1 1/2-quart slow cooker, mix all ingredients except bread.
2
Cover; cook on Low heat setting 2 to 4 hours. Serve dip with sliced bread.
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Leftover Alfredo sauce can be stored in the refrigerator in a covered container up to 5 days. For longer storage, place in freezer. Thaw by microwaving before adding to your favorite vegetables or pasta.
Jarred Alfredo sauce--found with the other shelf-stable pasta sauces--can be used in place of the refrigerated sauce.
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