Appetizers
Spinach, Gruyère & Artichoke Dip
Makes about 2 quarts
Spinach, Gruyère & Artichoke Dip
Makes about 2 quarts
The slow cooker is the perfect vessel to bake our version of this old snack favorite to feed a crowd, especially when your oven is busy with the rest of the meal.
Nutritional information per serving (2 tablespoons):Calories 61 (59% from fat)
carb. 3g
pro. 4g
fat 4g
sat. fat 2g
chol. 9mg
sod. 192mg
calc. 95mg
fiber 1g
carb. 3g
pro. 4g
fat 4g
sat. fat 2g
chol. 9mg
sod. 192mg
calc. 95mg
fiber 1g
Ingredients
- 16ounces frozen spinach (one bag), thawed
- 2cans (15 ounces each) quartered artichoke hearts, drained
- 16ounces reduced fat cream cheese, cut into 1-inch pieces
- ¼cup evaporated fat-free milk, not reconstituted
- 3ounces Gruyère, shredded
- 1garlic clove, finely chopped
- 1ounce shallot, finely chopped
- 2ounces Parmesan, grated
- ½teaspoon Tabasco® or other hot sauce (use more or less to taste)
Preparation
- Brush a 2-quart soufflé dish lightly with olive oil or coat with cooking spray. Place the spinach in a clean, dark kitchen towel and squeeze until all liquid is removed; reserve. Place the artichoke quarters in a towel and squeeze gently to remove excess liquid (do not squeeze too hard); reserve.
- Place the cream cheese and evaporated milk in a large bowl. Using a hand-held mixer on medium speed, beat until creamy and smooth. Add the Gruyère, garlic, shallot, and two-thirds of the Parmesan; stir on low speed. Add the reserved arti- choke hearts and hot sauce; stir on low speed to blend.
- Transfer the mixture to the prepared dish; sprinkle with remaining Parmesan. Place the rack in the Cuisinart® Slow Cooker. Place the filled soufflé dish on the rack.
- Cover and press the on/off button to turn the unit on. Set time to 3 hours and press High; slow cooker will automatically switch to Warm when cooking time has elapsed.
- Dip should be puffed and bubbly when done. Serve hot with crackers or sliced French bread.
