Slow Cooker Spinach and Artichoke Dip
- 14 oz canned artichokes, packed in water, drained & chopped
- 10 oz frozen spinach
- ¼ cup chopped onion
- 1 clove minced garlic
- 1/2 cup shredded part-skim mozzarella cheese
- ½ cup Parmigiano Reggiano/Parmesan cheese
- ½ cup 2% Greek Yogurt
- ½ cup reduced fat cream cheese
- ½ tsp pepper
- ½ tsp salt
Thaw and squeeze spinach, coarsely chop the artichokes, garlic and onion, and finely grate the Parmigiano Reggiano cheese. Mix all ingredients together in a large bowl. Mix well to distribute the cheeses and scoop mixture into slow cooker. Cover and heat on low for 2-3 hours.
Serve with sliced cucumbers and bell peppers to dip.
Makes 15 servings
Serving Size: ¼ cup
Modified from www.skinnytaste.com