Everyone’s favorite party dip is served warm and stays warm until the last bite – thanks to the mighty slow cooker.

INGREDIENTS

• 2 tbsp butter
• 1/2 cup grated onion
• 2 cloves garlic, minced
• Pinch hot pepper flakes
• 6 cups packed spinach
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 pkg (8 oz each) plain brick-style cream cheese, softened
• 1 cup sour cream
• 1/2 cup mayonnaise
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tsp finely grated lemon zest
• 2 cans (14 oz each) artichoke hearts, drained and chopped
• 1 1/2 cups chopped Kentucky Legend Quarter Sliced Ham
• 1 cup shredded Asiago cheese
• 1/2 cup grated Parmesan cheese
• Assorted crackers

DIRECTIONS

1. Melt butter in large nonstick skillet set over medium heat; cook onion, garlic and hot pepper flakes for 2 to 3 minutes or until slightly softened. Add spinach, salt and pepper; sauté for 2 minutes. Remove from heat. Let cool completely; chop and set aside.
2. In food processor, combine cream cheese, sour cream, mayonnaise, lemon juice, Dijon and lemon zest; pulse until smooth. Fold in artichoke hearts, ham, Asiago and Parmesan. Stir in spinach mixture, discarding any accumulated juices.
3. Spread evenly into slow cooker. Heat on Low for about 2 hours or until heated through and gooey. Reduce heat to Warm. Serve with crackers for dipping.

Tip: To make ahead, prepare dip and refrigerate for up to 3 days. When serving, heat in the slow cooker.