Roasted Red Pepper and Spinach Dip

Roasted Red Pepper and Spinach Dip

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From: Diabetic Living Magazine

This spinach dip is made in the slow cooker.

Ingredients 16 servings

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Original recipe yields 16 servings
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


  • 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

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