Slow Cooker Southwest Artichoke and Spinach Dip - 12g Carbs, 2g Fiber, 0g Sugar
From: www.bettycrocker.com
Standard spinach artichoke dip gets a Mexican makeover with the addition of chopped green chiles and pepper Jack cheese.
Prep Time: 10 min
Total Time: 2 hr 15 min
Servings: 26
1 (14 oz can) artichoke hearts, drained, coarsely chopped
1 (9 oz box) frozen spinach, thawed, squeezed to drain
1 (8 oz pkg) cream cheese, cubed, softened
1 (4.5 oz can) Old El Paso chopped green chiles, undrained
1/2 medium red bell pepper, chopped (about 1/2 cup)
1/2 cup shredded pepper Jack cheese (2 oz)
1 (14 oz bag) round tortilla chips
1. Spray 1 to 1 1/2-quart slow cooker with cooking spray. In medium bowl, mix all ingredients except pepper Jack cheese and tortilla chips; spoon into cooker.
2. Cover; cook on Low heat setting 2 to 3 hours.
3. Stir pepper Jack cheese into artichoke mixture. Cover; cook on Low heat setting about 5 minutes longer or until cheese is melted. Serve with tortilla chips.
Expert Tips - -
Drained, roasted red bell peppers can be substituted for the fresh bell pepper. This tasty twist on spinach and artichoke dip can also be served with slices of French bread.
Servings: 26
Nutrition per Serving: 130 Calories, 70 Calories from Fat, 7g Total Fat, 3g Saturated Fat, 0g Trans Fat, 10mg Cholesterol, 150mg Sodium, 12g Total Carbs, 2g Dietary Fiber, 0g Sugars, 2g Protein
Vitamin A: 20% - Vitamin C: 4% - Calcium: 4%, Iron: 4%
Exchanges: 1 Starch, 1 Fat
Carbohydrate Choices: 1
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