Spinach Artichoke Dip

    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.

    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%)