Sunday, October 18, 2009

Artichoke Spinach Dip

Lovely wine and pesto flavours give this rich dip a real bistro feel—it tastes fabulous served with fresh baguette slices.

* Jar of marinated artichoke hearts, 12 oz.
(340 ml) drained and chopped
* Herb and garlic cream cheese 1 cup (250 mL)
* Dry (or alcohol-free) white wine 1/2 cup
(125 ml )
* Coarsely chopped fresh spinach leaves,
4 cups (1L) lightly packed
* Basil pesto 1/4 cup (60 mL)
Combine first 3 ingredients and a sprinkle of pepper in 3 1/2 to 4 quart (3.5 to 4 L) slow cooker.
Cook, covered, on Low for 4 to 5 hours or on High for 2 to 2 1/2 hours. Stir until smooth.
Add spinach and pesto. Stir.

Makes about 2 1/2 cups (625 mL).
1/4 cup (60 mL): 113 Calories; 8.8 g Total Fat (0 g Mono, trace Poly, 4.1 g Sat); 26 mg Cholesterol; 4 g Carbohydrate; trace Fibre; 3 g Protein; 256 mg Sodium

Reprinted from 5-Ingredient Slow Cooker Recipes © Company's Coming Publishing Limited

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