Ingredients
3/4 cup finely chopped fresh broccoli1/2 cup finely chopped cauliflower1/2 cup finely chopped fresh carrot1/2 cup finely chopped red onion1/2 cup finely chopped celery2 garlic cloves, minced4 tablespoons olive oil, divided1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped1 package (6-1/2 ounces) spreadable garlic and herb cream cheese1 package (1.4 ounces) vegetable recipe mix (Knorr)1 teaspoon garlic powder1/2 teaspoon white pepper1/8 to 1/4 teaspoon cayenne pepper1/4 cup vegetable broth1/4 cup half-and-half cream3 cups shredded Italian cheese blend1/2 cup minced fresh basil1 package (9 ounces) fresh spinach, finely choppedAssorted crackers or baked pita chips
Preparation
In a large skillet, saute the broccoli, cauliflower, carrot, onion, celery and garlic in 2 tablespoons oil until tender. Stir in the artichokes, cream cheese, vegetable recipe mix, garlic powder, white pepper and cayenne; set aside.
In a 3-qt. slow cooker, combine the broth, cream and remaining oil. Stir in the broccoli mixture, Italian cheese blend and basil. Fold in spinach. Cover and cook on low for 1-2 hours or until cheese is melted and spinach is tender. Serve with crackers.
