Roasted Red Pepper and Spinach Dip

Roasted Red Pepper and Spinach Dip

0 Reviews
From: Diabetic Living Magazine

This spinach dip is made in the slow cooker.

Ingredients 16 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 16 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 1½ cups bottled roasted red sweet peppers, drained and cut into ¼-inch strips
  • 6 ounces fat-free cream cheese, softened
  • 1½ cups shredded part-skim mozzarella cheese (6 ounces)
  • 4 ounces smoked mozzarella cheese, shredded (1 cup)
  • 2 tablespoons bottled minced garlic (12 cloves)
  • 12 6-inch corn tortillas
  • Nonstick cooking spray
  • 2 tablespoons finely shredded Parmesan cheese

Preparation

  • Prep

  • Ready In

  1. Squeeze out as much liquid as possible from the spinach. Pat roasted red peppers dry with paper towels.
  2. In a 2-quart slow cooker stir together drained spinach, roasted red peppers, cream cheese, part-skim mozzarella cheese, smoked mozzarella cheese and garlic. Cover; cook on low-heat setting about 3 hours or on high-heat setting for 1½ to 2 hours or until cheeses are melted and smooth.
  3. Meanwhile, preheat oven to 375°F. Cut each tortilla into eight wedges. Arrange tortilla wedges in a single layer on three large baking sheets. Coat wedges with cooking spray. Bake, one sheet at a time, about 12 minutes or until wedges are crisp and golden brown on edges. Set aside. (Do not bake more than one pan at a time or tortillas will not crisp properly.)
  4. Sprinkle spinach mixture with Parmesan cheese. Serve with baked tortilla wedges.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 111 calories; 4 g fat(2 g sat); 2 g fiber; 11 g carbohydrates; 8 g protein; 32 mcg folate; 14 mg cholesterol; 1 g sugars; 554 IU vitamin A; 39 mg vitamin C; 190 mg calcium; 1 mg iron; 239 mg sodium; 174 mg potassium
  • Nutrition Bonus: Vitamin C (65% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch, 1 lean-protein, ½ fat

Reviews 0