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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


Calories 99
Fat 5g
Saturated Fat 3.4g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.3g
Cholesterol 18mg
Sodium 330mg
Potassium 56mg
Carbohydrate 4.4g
Fiber 1.5g
Sugar 0.8g
Protein 9g

Modified from www.skinnytaste.com


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