You don’t need to go to a restaurant to enjoy restaurant-style food. This recipe will get rave reviews—you might need to prepare a double batch! Serve the dip with fresh vegetables and enjoy.
SLOW COOKER SIZE: SMALL
Nonstick cooking spray
3 tablespoons butter
1 medium onion, chopped
2 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1 (13.75-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) package full-fat cream cheese, cut into small cubes
½ cup mayonnaise
¾ cup shredded Parmesan cheese
2 cups shredded cheddar cheese
½ cup coarsely chopped pecans, toasted (see Tip)
1.Spray the stoneware with nonstick cooking spray.
2.Melt the butter in a medium skillet over medium-high heat. Add the onion and cook until tender, stirring frequently, 3 to 5 minutes. Add the garlic and cook an additional 30 seconds. Transfer the onion mixture to a large bowl.
3.Add the remaining ingredients, except the pecans, to the bowl and stir to blend well. Spoon into the slow cooker. Cover and cook on High for 1 hour, stirring after 30 minutes. Sprinkle with pecans before serving.
★ TIP: Toasting nuts intensifies their flavor. To toast nuts, spread them in a single layer on a baking sheet. Bake at 350°F for 5 to 7 minutes or until toasted.
PER SERVING: 300 CALORIES ★ FAT 27 G (81%) ★ NET CARBS 3 G (4%) ★ PROTEIN 9 G (12%)
