Slow Cooker Sun-Dried Tomato and Artichoke Dip
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Slow Cooker Sun-Dried Tomato and Artichoke Dip
Photography by Jodi Pudge
This recipe makes 3 cups servings
Nutritional Info |
|
|---|---|
| Per 2 tbsp (30 mL): about | - |
| cal | 8989 cal |
| pro | 2 g2g pro |
| total fat | 8 g8g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 2 g2g carb |
| fibre | 1 g1g fibre |
| chol | 16 mg16mg chol |
| sodium | 88 mg88mg sodium |
| % RDI | - |
| calcium | 33 calcium |
| iron | 22 iron |
| vit A | 55 vit A |
| vit C | 33 vit C |
| folate | 44 folate |
This is a perennial party pleaser, one that's easy to make with pantry staples. Serve with a variety of crackers, pita chips and vegetables.
Ingredients
- 1 can (14 oz/398 mL) artichoke hearts 1 can (14 oz/398 mL) artichoke hearts
- 1 pkg (8 oz/250 g) cream cheese , cubed and softened1 pkg (8 oz/250 g) cream cheese, cubed and softened
- 1/2 cup sour cream 1/2 cup sour cream
- 1/2 cup mayonnaise 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese 1/4 cup grated Parmesan cheese
- 1/4 cup chopped drained oil-packed sun-dried tomatoes 1/4 cup chopped drained oil-packed sun-dried tomatoes
- 1 clove garlic , minced1 clove garlic, minced
- 1/4 tsp pepper 1/4 tsp pepper
- 2 tbsp chopped green onion 2 tbsp chopped green onion
Preparation
Drain artichoke hearts; pat dry and chop. Add to slow cooker along with cream cheese, sour cream, mayonnaise, Parmesan cheese, sun-dried tomatoes, garlic and pepper; stir to combine.
Cover and cook on low, stirring twice, until blended and hot, about 2 hours. Sprinkle with green onion.
Makes 3 cups (750 mL).
Cover and cook on low, stirring twice, until blended and hot, about 2 hours. Sprinkle with green onion.
Makes 3 cups (750 mL).
Source : Canadian Living: The Slow Cooker Collection, 2009
- Keywords : Appetizers; Sun-dried tomatoes; Artichoke; Cream cheese; Slow-Cook/Crockpot;
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