Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, April 22, 2015


1 jar (12-oz) roasted sweet red peppers
1 jar (6.5-oz) marinated quartered artichoke hearts
1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry
8-oz fresh mozzarella cheese, cubed
1 1/2 cups shredded Asiago cheese
2 pkg (3-oz each) cream cheese, softened and cubed
1 cup (4-oz) crumbled feta cheese
1/3 cup shredded provolone cheese
1/3 cup minced fresh basil
1/4 cup finely chopped red onion
2 tbsp mayonnaise
2 garlic cloves, minced
Assorted crackers for dipping

Drain peppers, reserving 1 tablespoon of the liquid; chop peppers.

Drain artichokes, reserving 2 tablespoons of the liquid; coarsely chop artichokes.

Spray a 3-quart slow cooker with nonstick cooking spray. Place the spinach, cheeses, basil, onion, mayonnaise, garlic, peppers and artichokes in the cooker; stir in the reserved liquid from the peppers and artichokes.

Place lid on cooker and cook on high 2 hours. Stir dip, replace lid and cook another 30 minutes to 1 hour. Stir before serving with the assorted crackers.

Yield: 16 servings of 1/4 cup each
Per serving: 197 calories, 16g fat - half saturated, 4g carbs, 1g fiber, 9g protein

Source: I got this from TOH a few years ago.

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