SPINACH-PARMESAN DIP

Nonstick cooking spray

2 (10-oz ea) pkgs frozen chopped spinach, thawed

1 (14-oz) can quartered artichoke hearts, drained and coarsely chopped 

1 cup chopped onion

1 tbsp Dijon mustard

4 cloves garlic, minced

1/2 tsp dried oregano, crushed

1/4 tsp cayenne pepper

1/2 cup light mayonnaise (I use olive oil mayo)

1/2 cup fat-free sour cream

1/4 cup shredded Parmesan cheese

1/4 cup shredded Italian cheese blend

1 tbsp lemon juice

Crackers and/or fresh veggies for serving

Coat a 3 1/2 or 4-quart slow cooker with cooking spray.

Squeeze spinach dry, reserving 1/3 cup of the spinach liquid. Combine spinach, spinach liquid, artichoke hearts, onion, Dijon mustard, garlic, oregano, cayenne pepper.

Place lid on cooker and cook on low 2 1/2 to 3 hours or on high 1 1/2 hours. Turn off cooker, stir in the mayo, sour cream, cheeses and lemon juice. Serve with the crackers and/or fresh veggies.

Yields: 16 serving

file photo for reference