This tasty slow-cooker dip comes together quickly thanks to frozen spinach and bottled roasted red peppers. Cheese lovers will enjoy four types of cheese--cream cheese, mozzarella, smoked mozzarella, and Parmesan--in this easy recipe that's perfect for your next party. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Squeeze out as much liquid as possible from the spinach. Pat roasted red peppers dry with paper towels.

  • Stir together the drained spinach, the roasted red peppers, the cream cheese, part-skim mozzarella cheese, smoked mozzarella, and garlic in a 2-quart slow cooker. Cover; cook on Low for about 3 hours or on High for 1 1/2 to 2 hours, or until the cheeses are melted and smooth.

  • Meanwhile, preheat oven to 375 degrees F. Cut each tortilla into eight wedges. Arrange the tortilla wedges in a single layer on three large baking sheets. Coat the wedges with cooking spray. Bake, one sheet at a time, for about 12 minutes or until the wedges are crisp and golden brown on edges. Set aside. (Do not bake more than one pan at a time or the tortillas will not crisp properly.)

  • Sprinkle the spinach mixture with Parmesan and serve with the baked tortilla wedges.


Equipment: 2-quart slow cooker

Nutrition Facts

111 calories; 4.1 g total fat; 2.3 g saturated fat; 14 mg cholesterol; 239 mg sodium. 174 mg potassium; 11.1 g carbohydrates; 1.7 g fiber; 1 g sugar; 7.6 g protein; 554 IU vitamin a iu; 39 mg vitamin c; 32 mcg folate; 190 mg calcium; 1 mg iron; 33 mg magnesium;