Spinach Artichoke Dip (3 Ways)

This one goes out to Kayla... here's your recipe!

So Kayla... from my church... asked me to come up with a spinach dip recipe that uses goat cheese. This is what I came up with.  It's pretty good, BUT imho not worth the added expense... even though Aldi carries this for pretty cheap....

regular old cream cheese (which is WAY cheaper) is just as good. Still... I deliver on what I promise so here goes. With variations...

1. Kayla's Goat Cheese Version

8 oz cream cheese
8 oz goat cheese
1/2 cup parmesan
1 tsp garlic
1/2 tsp basil
1 can artichoke hearts
1/2 cup shredded mozzarella
1 pckg frozen spinach
Salt and pepper (to taste)
Baguette slices

1. Leave cream cheese and goat cheese out to soften.
2. Drain and chop artichoke hearts.
3. Thaw spinach.
4. Put all ingredients (except baguette slices) in a slow cooker. Stir to combine.
5. Cook on low for 2 to 4 hours.
6. Serve with baguette slices.

2. (Cheaper) Original Version

Substitute 8 more ounces of cream cheese for the goat cheese.

3. Oven version

I seem to always make this dip for a party which lends itself better to using a slow cooker. However, baking the dip in the oven is much better.

Just a little extra mozzarella and parmesan to sprinkle on top.

Prepare ingredients the same. Put in an oven safe dish. Sprinkle extra cheeses on top.

Bake for 30 minutes (or until bubbly and cheese on top is slightly browned) at 350.

You're welcome.