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


Recipe Summary

2 hrs 25 mins
25 mins


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

1 serving
111 calories; protein 7.6g; carbohydrates 11.1g; dietary fiber 1.7g; sugars 1.1g; fat 4.1g; saturated fat 2.3g; cholesterol 14.2mg; vitamin a iu 553.5IU; vitamin c 38.8mg; folate 31.9mcg; calcium 190.3mg; iron 0.6mg; magnesium 33mg; potassium 173.7mg; sodium 238.5mg.

1 lean protein, 1/2 fat, 1/2 starch