Crock Pot Spinach Artichoke Dip With Toasted Baguette Slices Recipe

ingredients

1 cup mayonnaise or salad dressing
1 cup freshly grated Parmesan cheese
1 can (14 ounce size) artichoke hearts, drained & coarsely chopped
1 package (10 ounce size) frozen chopped spinach, thawed & well drained
1/2 cup chopped red bell pepper
1/4 cup shredded monterey jack or mozzarella cheese
toasted baguette slices, assorted crackers or pita chips

directions

Grease the inside of a small crock pot.

In a bowl, combine the mayo and Parmesan until well mixed. Stir in the artichoke hearts, spinach, and bell pepper.

Place the mixture in the greased crock pot. Top with the Monterey Jack cheese.

Cover the crock pot and cook on low for 1 hour or until the cheese is melted.

Serve the dip warm directly from the crock pot. Keep warm for 2-3 hours.

nutrition data

167 calories, 16 grams fat, 5 grams carbohydrates, 5 grams protein per serving. This recipe is low in carbs.

reviews & comments

Guest Foodie February 12, 2011

we loved this, I added 1 table spoons butter and 2 fresh bay leifs (sp?) and chopped fresh garlic :) we are very pleased...put on some garlic bread! perfect! Cheers
Lisa REVIEW:
December 14, 2007

I added a little Tastefully Simple Spinach and Herb dip mix - added a great zing!
Mel REVIEW:
November 23, 2007

This recipe was great! I was a bit worried about it being mayo based, but it really came out nice.
Shef REVIEW:
April 7, 2006

This recipe was great for my party. I am making it again. exciting.

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