Spinach-Parmesan Dip

By JenHall

haven't tried this yet

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

Details

Servings 16
Adapted from bhg.com

Preparation

Step 1

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