1 (14 oz.) can small artichoke hearts, drained and chopped
2 large cloves garlic, minced
2 (8 oz.) package regular cream cheese to room temp
2/3 cup light sour cream
1/3 cup light mayonnaise
1/2 teaspoon kosher salt
Directions:
Preheat oven to 400 degrees F.
In a Medium sauce pan mix sour cream, cream cheese, spinach, Mayonnaise, mozzarella and artichoke hearts until mixed together on low heat. Add garlic salt, pepper.
Pour into a casserole dish and top with remaining extra cheese.
Bake for 25-30 minutes, or until cheese is golden and dip is bubbly. Serve hot with crackers, toasted bread or pita chips.
Combine the BBQ Sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker or Baking Dish. Stir to combine and distribute the spices evenly.
Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 7 to 9 hours or on high 3 to 5 hours.
Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks.
Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking.
You can store the pork in its sauce for up to 3 days