Although spinach and artichoke dip has become a North American classic, its roots lie in Provençal cuisine, where the vegetables are usually baked with cheese and served as a gratin. This chunky dip, simplicity itself, always draws rave reviews and disappears to the last drop. This is great with Homemade Baked Tortilla Chips (see below) or even simple brown rice crackers.
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Small to medium (1 1/2 to 3 1/2 quart) slow cooker
In slow cooker stoneware, combine mozzarella, Neufchâtel cheese, Parmesan, garlic, artichokes, spinach and black pepper. Cover and cook on High for 2 hours, until hot and bubbly. Stir well and serve with homemade tortilla chips.
Tips
If you prefer a smoother dip, place spinach and artichokes in a food processor, in separate batches, and pulse until desired degree of fineness is achieved. Then combine with remaining ingredients in slow cooker stoneware.
If you prefer, use frozen artichokes, thawed, to make this recipe. You will need 6 artichoke hearts.
Nutrients Per Serving (about 1/4 cup): 87 calories, 5.2 g protein, 4 g carbohydrates; 6 g fat (total),1.6 g dietary fiber, 196 mg sodium and 20 mg cholesterol.
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To make your own healthy tortilla chips, buy fresh corn tortillas from a reliable source. (I get mine hot from a taqueria.) Preheat your oven to 350 degrees. Brush each tortilla on both sides with extra virgin olive oil. Stack and cut so each individual tortilla produces 8 segments. Transfer to a baking sheet and bake in preheated oven until lightly browned, about 15 minutes. Sprinkle with sea salt.
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Judith Finlayson is a bestselling author whose love of food and passion for cooking has translated into sales of more than one million cookbooks. She lives in Toronto, ON.
Author: Judith Finlayson
Other Works: 175 Essential Slow-Cooker Classics, The 150 Best Slow Cooker Recipes, The Convenience Cook and many other cookbooks
Publisher: Robert Rose Inc.
Penned: March
15, 2014
What's Inside: Dozens of tasty recipes designed to help you tap into the healing power of food. You can often make all or part of these nutrient-packed ideas in advance, toss the ingredients in your slow cooker and return later to home-cooked goodness. Talk about convenient.
Think Chili with Black Beans and Grilled Chicken, Mixed Vegetables with Spicy Peanut Sauce, Poached Pears in Chocolate Sauce and much more. You'll also find loads of helpful tips sure to encourage healthy eating like choosing cabbage to fight colon cancer, coconut milk to boost your immune system and parsley for a great source of bone-strengthening vitamin K.
Time Out: 352 pages
Available: $24.95 where books are sold
You'll also enjoy:
Prepare your own Mexican quick fix with this Chipotle-inspired bowl. Carbs are moderated by filling the bowl with beans, extra veggies and chicken. No need for rice, since the beans count as carbs.
Tips:
If you love tomatoes, increase the quantity to 1/2 cup, but note that the carbohydrates will also increase.
If preparing this recipe for one person, cut all of the ingredients in half. Or simply prepare the full recipe up to the end of step 2 and store leftover chicken and vegetable-bean mixture in separate airtight containers in the refrigerator for up to 2 days. Reheat in the microwave on High for 1 to 2 minutes, or until heated through, and continue with step 3.
Health Bite: The iron, calcium, magnesium, manganese, copper and zinc in black beans help to keep bones strong and healthy.
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