Slow cooker to the rescue! My secret to restaurant flair appetizers

As this Mother’s Day approached, I faced an intimidating circle on my calendar reminding me that a restaurant chef wouldn’t be cooking brunch for my family this year. Hosting the meal seemed like a good idea, until I grew apprehensive of the thought of being compared to the traditional gourmet meal we had all grown accustomed to.

Placed in charge of appetizers, my recipe search began. I printed ingredient lists by the bundle, tossing the ones that used food language that I couldn’t decipher for the life of me. I needed simple solutions.

My family’s universal appetizer selection, Spinach and Artichoke Dip, was one dish that could not be left out. As I read through several recipes calling for blanching, sautéing, and baking, the appetizer menu seemed more of a dream than a reality. Suddenly, one recipe caught my eye with the phrase “toss it in the slow cooker.”

Music to my amateur cooking ears.

I placed the ingredients in the slow cooker, gave them a quick stir, and left them alone for two hours. Looking through the steamy lid, I couldn’t help but think that this recipe was just too good to be true. As the slow cooker worked its magic, I cleaned, sliced some Pumpernickel bread, and relaxed!

The recipe came out deliciously creamy and received rave reviews from all in attendance. Am I the next great restaurant chef? Only if I can bring my slow cooker!

Try this two-step Food Network recipe and effortlessly add some restaurant flair to your next cookout or family get together.

Slow Cooker Spinach and Artichoke Dip

From the Food Network

Ingredients:

• 1 cup grated smoked mozzarella
• ½ cup grated Parmesan cheese
• 8 ounces cream cheese
• 1 minced garlic clove
• 1 box thawed frozen spinach
• 1 jar artichoke hearts
• Salt and pepper to taste

Directions:

1. Mix grated smoked mozzarella, grated Parmesan, cream cheese, minced garlic clove, thawed frozen spinach, artichoke hearts, and salt and pepper in a slow cooker.
2. Cover and cook on high for 2 hours.
3. Turn down to low or warm and serve.

Jennifer Collins is an intern at Mom Central.

Mom Central