Spinach, Gruyère & Artichoke Dip

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)

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

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.