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Hot Artichoke Dip

Makes: 20 servings
Serving size: 1/4cup dip with 1 cup vegetables Yield: 5 cups
Prep 20 mins Slow Cook 3 hrs to 4 hrs  Low
Hot Artichoke Dip
Ingredients
  • 2  medium leeks, thinly sliced (2/3 cup)
  • 1  tablespoon  olive oil
  • 2 14  ounce can  artichoke hearts, drained and coarsely chopped
  • 2  cups  light mayonnaise dressing*
  • 1  cup  chopped red sweet pepper
  • 1  cup  finely shredded Parmesan cheese
  • 1  teaspoon  Mediterranean seasoning or lemon-pepper seasoning
  •  Finely shredded Parmesan cheese
  •  Vegetable dippers or toasted whole wheat pita wedges
Directions

1. In a large skillet cook leeks in hot olive oil over medium heat until tender. Place in a 3-1/2- or 4-quart slow cooker. Stir in the artichoke hearts, light mayonnaise, sweet pepper, 1 cup Parmesan cheese, and seasoning.

2. Cover and cook on low-heat setting for 3 to 4 hours until cheese is melted and mixture is heated through.

3. To serve, stir mixture, sprinkle with additional Parmesan cheese, and keep warm on low-heat setting for up to 1 hour. Serve with vegetable dippers or toasted pita wedges. Makes 5 cups dip.

From the Test Kitchen*
  • Do not use regular mayonnaise or cook on high-heat setting or the dip will separate during cooking.
Nutrition Facts (Hot Artichoke Dip)
  • Servings Per Recipe 20,
  • cal. (kcal) 146,
  • Fat, total (g) 11,
  • chol. (mg) 14,
  • sat. fat (g) 3,
  • carb. (g) 10,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 3,
  • sugar (g) 3,
  • pro. (g) 4,
  • vit. A (IU) 4762,
  • vit. C (mg) 60,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • sodium (mg) 375,
  • Potassium (mg) 180,
  • calcium (mg) 91,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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