Crock Pot Artichoke Spinach Dip Low Calorie Easy Food

SLOW-COOKER SPINACH DIP

Steps:

• Mix 1 cup grated smoked mozzarella, 1/2 cup grated parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper in a slow cooker. Cover and cook on high, 2 hours.
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SLOW COOKER SPINACH-ARTICHOKE DIP

Steps:

• Combine artichokes, spinach, cream cheese, mozzarella cheese, Parmesan cheese, milk, salt, and pepper in the bottom of a slow cooker.
• Cover and cook on High, stirring occasionally to combine, for 2 hours.

HEALTHY SLOW COOKER SPINACH ARTICHOKE DIP RECIPE BY TASTY

Steps:

• Add all ingredients into a slow cooker and stir until combined
• Cook on high for 4 hours, or until all cheese is melted
• Enjoy!

SLOW COOKER SPINACH AND ARTICHOKE DIP

Steps:

• Place artichoke hearts, spinach, sour cream, onion, garlic, Parmesan, milk, feta, mayonnaise, vinegar and pepper into a slow cooker. Stir until well combined. Top with cream cheese. Cover and cook on low heat for 2 hours. Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.

LOW FAT SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 375F and lightly spritz a shallow baking dish (1.5-2qt) with cooking spray (Pam).
• Using food processor, mix light cream cheese, sour cream and artichoke hearts by pulsing until even consistency.
• Add roasted bell pepper and Parmesan cheese and pulse until creamy.
• To bake dip: Place mixture into prepared baking dish; add spinach and stir until combined.
• Bake for 25 minutes, stirring half way through.
• Dip is done when browned and bubbly around the edges.
• To keep warm, lower temperature in oven to 250F and stir every 10 minutes until dip is served.
• For microwave directions: Place mixture into microwave safe dish (1.5-2qt), add spinach and stir until combined.
• Cover with plastic wrap, leaving room for steam to escape.
• Microwave on HIGH for 7 minutes or until dip is hot and boiling on the sides - microwaves vary, check often.
• Mix well before serving.

SLOW COOKER SPINACH ARTICHOKE DIP

Steps:

• Grease the insert of a 3-quart slow cooker with cooking spray.
• Remove peppers from liquid and chop the peppers; transfer to the slow cooker insert.
• Drain the artichokes, reserving 1/3 cup of the liquid. Chop the artichokes and transfer to the slow cooker.
• To the slow cooker, add chopped spinach, cream cheese, mozzarella, feta, mayonnaise, and garlic.
• Stir in reserved liquid; mix until everything is combined.
• Cover and cook on HIGH for 2 hours.
• Stir and continue to cook for 30 minutes, and up to 1 hour longer.
• Remove cover and stir well.
• Let stand several minutes.
• Serve with crackers.

CROCKPOT ARTICHOKES

Steps:

• Rinse Artichokes with water.
• Trim artichoke stem (it is an edible part of the vegetable, but for this method it must be trimmed short).
• Trim top inch off artichoke; heart will be exposed.
• Rub halved lemon over exposed artichoke heart to prevent browning.
• Open up petals to spread apart the artichoke & better expose the heart.
• Place artichokes into crock pot & squeeze lemon juice evenly over the top.
• Drizzle olive oil over artichokes.
• Salt artichokes & top with garlic.
• Pour approximately 1 cup of white wine into bottom of crock pot - add water until there is a 2-inch depth of liquid in the base of the slow cooker. The bottom 1/4 of the artichoke can be covered in the liquid.
• Cover with lid & cook on high for 4 hours (smaller artichokes will cook in 3 hours-remember, I used jumbos!)

CROCK POT ARTICHOKE DIP RECIPE

Steps:

• In a medium sauce pan, add the Parmesan cheese, mozzarella cheese and artichokes, stir.
• Add the sour cream, cream cheese, mayo and garlic.
• Turn the burner to medium- low heat. Stir the mixture until the cheeses have melted and ingredients have combined.
• Transfer the mixture to a slow cooker. Fold in the sun dried tomatoes if you are using them.
• Cook on High heat for 1-2 hours or Low heat for 3-4 hours. Serve immediately.