Spicy Tomato Dip

Spicy Tomato Dip

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From: Diabetic Living Magazine

Serve this slow-cooker tomato dip warm with assorted vegetable dippers or toasted baguette slices.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 1 (15 ounce) can no-salt-added tomato sauce
  • 1 (14.5 ounce) can no-salt-added diced tomatoes, drained
  • 1 medium onion, finely chopped ( ½ cup)
  • ½ (6 ounce) can no-salt-added tomato paste ( ⅓ cup)
  • 1½ teaspoons dried oregano, crushed
  • 1½ teaspoons dried basil, crushed
  • 2 cloves garlic, minced
  • 1 teaspoon granulated sugar (see Tip)
  • ⅛ teaspoon cayenne pepper
  • 3 tablespoons chopped, pitted ripe olives
  • 5 cups assorted vegetable dippers (such as baby carrots or red pepper slices) or 30 toasted multi-grain baguette slices

Preparation

  • Prep

  • Ready In

  1. Stir together tomato sauce, drained tomatoes, onion, tomato paste, oregano, basil, garlic, sugar, and cayenne pepper in a 1½- or 2-quart slow cooker.
  2. Cover and cook on Low for 5 to 6 hours.
  3. Stir in olives. Serve warm with vegetable dippers or baguette slices.
  • Tip: If using a sugar substitute, we recommend Splenda Granular or Sweet'N Low bulk or packets. Follow package directions to use product amount equivalent to 1 teaspoon sugar. Nutrition Per Serving with Substitute: Same as below except 66 cal.
  • Equipment: 1½- or 2-quart slow cooker

Nutrition information

  • Serving size: ¼ cup dip and ½ cup vegetables or 3 baguette slices
  • Per serving: 68 calories; 1 g fat(0 g sat); 4 g fiber; 15 g carbohydrates; 2 g protein; 19 mcg folate; 0 mg cholesterol; 8 g sugars; 10,765 IU vitamin A; 15 mg vitamin C; 49 mg calcium; 1 mg iron; 94 mg sodium; 465 mg potassium
  • Nutrition Bonus: Vitamin A (215% daily value), Vitamin C (25% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable

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