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Spinach-Parmesan Dip
Ingredients
- Nonstick cooking spray
- 2 10 ounce packagefrozen chopped spinach, thawed
- 1 14 ounce canquartered artichoke hearts, drained and coarsely chopped
- 1 cup chopped onion (1 large)
- 1 tablespoon Dijon-style mustard
- 4 clovesgarlic, 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 cup shredded Parmesan cheese (1 ounce)
- 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)
- Servings Per Recipe 16,
- cal. (kcal) 66,
- Fat, total (g) 4,
- chol. (mg) 5,
- sat. fat (g) 1,
- carb. (g) 6,
- fiber (g) 2,
- sugar (g) 2,
- pro. (g) 3,
- vit. A (IU) 4179,
- vit. C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 52,
- sodium (mg) 229,
- Potassium (mg) 165,
- calcium (mg) 101,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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