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