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.
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.
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