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Spinach-Parmesan Dip

Makes: 16 servings
Serving size: 1/4cup
Prep 10 mins Cook  2 1/2 to 3 hours (low) or 1 1/2 hours (high)
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  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,
  • Monounsaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • 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 (g) 52,
  • Cobalamin (Vit. B12) (g) 0,
  • 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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