Spinach-Parmesan Dip

This dip gets its subtle spiciness from cayenne pepper, and its tang from lemon juice.

Spinach-Parmesan Dip Enlarge Image
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36 users rated this recipe an average rating of 4.0
Makes:
16 servings
Serving Size:
1/4 cup
Prep:
10 mins
Cook:
2 1/2 to 3 hours (low) or 1 1/2 hours (high)
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Spinach-Parmesan Dip

Ingredients
 
Nonstick cooking spray
2
10 ounce package frozen chopped spinach, thawed
1
14 ounce can quartered artichoke hearts, drained and coarsely chopped
1
cup chopped onion (1 large)
1
tablespoon Dijon-style mustard
4
cloves garlic, minced
1/2
teaspoon dried oregano, crushed
1/4
teaspoon cayenne pepper
1/2
cup light mayonnaise or salad dressing
1/2
cup fat-free sour cream
1/4
1/4
cup shredded Italian cheese blend (1 ounce)
1
tablespoon lemon juice

Directions

  1. Coat a 3 1/2- or 4-quart slow cooker with cooking spray; set aside. Squeeze spinach dry, reserving 1/3 cup spinach liquid. In prepared cooker combine spinach, the 1/3 cup liquid, artichokes, onion, mustard, garlic, oregano, and pepper.
  2. Cover and cook on low-heat setting for 2 1/2 to 3 hours or on high-heat setting for 1 1/2 hours. Turn off cooker; stir in mayonnaise, sour cream, Parmesan cheese, Italian cheese blend, and lemon juice.

Nutrition Facts

(Spinach-Parmesan Dip)
    Per serving:
  • 66 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 5 mg chol.,
  • 229 mg sodium,
  • 6 g carb.,
  • 2 g fiber,
  • 2 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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