Sounds good - Spinach/Artichoke dip in a crock pot

Slow Cooker Recipe: Spinach-Artichoke Heart Dip


You can make this dip ahead of time, keep it covered in the refrigerator and then, about an hour before the party, spread it into a slow cooker crock and heat on HIGH until bubbly.

Ingredients:

1 tablespoon minced or chopped garlic
1/4 cup chopped green onions
10-ounce package frozen chopped spinach, thawed and gently squeezed of excess water
1 14-ounce can artichoke hearts (water packed), drained and chopped
1 recipe Alfredo Sauce (see below)
1 cup shredded part-skim mozzarella cheese
1/3 tablespoons shredded or grated Parmesan cheese

Preparation:
Coat the inside of the crock of the slow cooker with canola cooking spray.

Add garlic, green onions, spinach, artichoke hearts, Alfredo sauce, mozzarella cheese, and Parmesan cheese to a large mixing bowl and stir to blend.

Spread mixture into the bottom of the prepared slow cooker crock and heat on HIGH until bubbly (about an hour). Serve warm with slices of wheat baguette bread, reduced fat-tortilla chips, or reduced-fat whole grain crackers.

Alfredo Sauce
1 tablespoon whipped butter or stick butter
2 cups fat-free half-and-half (or substitute whole or low-fat milk)
4 tablespoons Wondra quick-mixing flour
1/8 teaspoon ground nutmeg
1/8 teaspoon white pepper
4 tablespoons shredded Parmesan cheese

Melt butter in medium, nonstick saucepan. Stir in 1/3 cup of the fat-free half-and-half, 4 tablespoons Wondra flour, and nutmeg and pepper. Slowly stir in remaining half-and-half. Bring mixture to a gentle boil over medium-high heat. Reduce heat to medium-low and continue to gently boil, stirring constantly, until sauce thickens (about 4 minutes). Stir in 1/4 cup shredded Parmesan cheese.

Yield: 16 servings

Nutrition Information: Per serving (just the dip): 75 calories, 6 g protein, 5 g carbohydrate, 3.5 g fat, 2 g saturated fat, 11 mg cholesterol, 2 g fiber, 150 mg sodium. Calories from fat: 42%.