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Slow Cooker Spinach Artichoke Dip with Kale
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This Slow Cooker Spinach Artichoke Dip with Kale is cheesy, veggie-packed, and totally crowd-approved. Only 5 minutes of prep!
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Ingredients
2 cloves garlic, minced
1/2 onion, diced
28 oz canned artichoke hearts, drained (chopped)
10 oz frozen spinach, chopped (thawed and squeezed)
10 oz kale, chopped (best to use frozen, thawed and squeezed)
1.33 cups Parmesan cheese
2 cups shredded part-skim mozzarella cheese
1 cup nonfat plain Greek yogurt
3/4 cup light sour cream
1/4 cup low fat mayonnaise
Salt and pepper to taste
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Slow Cooker Spinach Artichoke Dip with Kale
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Step 1
Spray the slow cooker with cooking spray. Add all of the ingredients and stir well to combine.
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Step 2
Cook on low for 3-4 hours. Taste and season with salt and pepper as needed. Serve with baked tortilla chips, pretzels, raw vegetables, or crackers.
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