Recipe Image

Roasted Red Pepper & Spinach Dip

  • 25 m
  • 2 h 25 m
Diabetic Living Magazine
“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.”

Ingredients

    • 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
    • Cooking spray
    • 2 tablespoons finely shredded Parmesan cheese

Directions

  • 1 Squeeze out as much liquid as possible from the spinach. Pat roasted red peppers dry with paper towels.
  • 2 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 1½ to 2 hours, or until the cheeses are melted and smooth.
  • 3 Meanwhile, preheat oven to 375°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.)
  • 4 Sprinkle the spinach mixture with Parmesan and serve with the baked tortilla wedges.
  • Equipment: 2-quart slow cooker
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