Slow-Cooker Spinach and Artichoke Dip
Total Time: Prep: 10 min. Cook: 2 hours，Makes: 12 servings (1/4 cup each)
This rich and creamy dip is perfect for special occasions. It tastes especially good when served warm with crackers. The red onion adds flavor and color. —Diane Morrison, Bradford, Pennsylvania
Ingredients
- 1 can (14 ounces) water-packed artichoke hearts, drained and chopped
- 1 cup fresh baby spinach, chopped
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup shredded part-skim mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1/3 cup chopped red onion
- 1/4 teaspoon garlic powder
- Whole wheat baguette slices, chunks of rainbow carrots and celery
Directions
- Place the first eight ingredients in a 1-1/2-qt. slow cooker; stir to combine. Cook, covered, on low 2 to 2-1/2 hours or until heated through.
- Stir to blend. Serve with whole wheat baguette slices and chunks of rainbow carrots and celery.
NutritionFacts
1/4 cup (calculated without items for dipping): 123 calories, 11g fat (3g saturated fat), 8mg cholesterol, 223mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 4g protein.
