With a whopping high of 44 degrees, it is a beautiful day in Worcester, Massachusetts (we like to celebrate spring fashionably late in New England). As a token to one of my favorite vegetables that is just coming into season, I decided to post this tantalizing recipe for Slow Cooker Spinach and Artichoke Dip by Chung-Ah on her blog: Damn Delicious. GUESS it’s time for me to scuttle down to my friend Becky’s room and borrow her crock-pot… this recipe looks like a must-try. I personally love to put leftover spinach and artichoke dip in a tortilla to make a good quesadilla, but if you have a fresh batch of this it will make a great alternative to your ordinary potato-chips-and-dip appetizer at your next party. The best part? According to Whole Story, the Whole Foods Market blog, nearly 100% of the artichokes consumed in the United States are grown in California! If you give this recipe a try, let me know what you think! I can’t wait to test this recipe out.