Spinach-Artichoke Dip

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Make this dip healthier by substituting a combination of fat-free mayonnaise and plain fat-free yogurt instead of regular mayonnaise.

Shared by aevans,
Chicago

Time needed

10 min preparation + 70 min cooking

Ingredients

1 C. mayonnaise or salad dressing
1 C. freshly grated Parmesan cheese
1 14-oz. can artichoke hearts, drained, coarsely chopped
1 9-oz. box frozen spinach, thawed, squeezed to drain
1/2 C. chopped red bell pepper
1/4 C. shredded Monterey Jack or mozzarella cheese
2 10-oz. loaves French baguette, cut into 1/2-inch slices (toasted if desired)

Directions

Spray inside of 1- to 2 1/2-quart slow cooker with cooking spray. In medium bowl, mix mayonnaise and Parmesan cheese. Stir in artichoke hearts, spinach and bell pepper. Spoon into slow cooker. Sprinkle with Monterey Jack cheese. Cover; cook on low heat setting 1 hour to 1hour 15 minutes or until cheese is melted. Serve warm with baguette slices. Dip is good for up to 3 hours.