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Spinach, Gruyère
& Artichoke Dip
6
12
■
12
16 ounces frozen spinach (one bag),
thawed
2 cans (15 ounces each) quartered
artichoke hearts, drained
16 ounces reduced fat cream
cheese, cut into 1-inch pieces
¼ cup evaporated fat-free milk, not
reconstituted
3 ounces Gruyère, shredded
1 garlic clove, finely chopped
1 ounce shallot, finely chopped
2 ounces Parmesan, grated
½ teaspoon Tabasco
®
or other hot
sauce (use more or less to taste)
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.
Makes about 2 quarts
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.
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
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