Spinach, Gruyère & Artichoke Dip - Cuisinart PSC-650C Instruction Booklet

The slow cooker is the perfect vessel to bake our version of this old snack favourite
to feed a crowd, especially when your oven is busy with the rest of the meal.
16 ounces frozen spinach
(one bag), thawed
2 cans [15 ounces (425 g) each]
quartered artichoke hearts, drained
16 ounces reduced fat cream cheese, cut
into 1-inch (2.5 ml) pieces
¼ cup (62 ml) evaporated fat-free milk,
not reconstituted
Brush a 2-quart (1.9 L) soufflé dish lightly with olive oil or coat with cooking spray.
Place the spinach in a clean, dark kitchen towel and squeeze until all liquid is
removed; reserve. Place the artichoke quarters in a towel and squeeze gently to
remove excess liquid (do not squeeze too hard); reserve.
Place the cream cheese and evaporated milk in a large bowl. Using a hand-held mixer
on medium speed, beat until creamy and smooth. Add the Gruyère, garlic, shallot,
and two-thirds of the Parmesan; stir on low speed. Add the reserved artichoke hearts
and hot sauce; stir on low speed to blend.
Transfer the mixture to the prepared dish; sprinkle with remaining Parmesan.
Place the cooking rack in the Cuisinart
on the rack.
Cover and press the On/Off button to turn the unit on. Set time to 3 hours and press
High; slow cooker will automatically switch to Warm when cooking time has elapsed.
Dip should be puffed and bubbly when done. Serve hot with crackers or sliced
French bread.
Calories 61 (59% from fat) • carb. 3g • pro. 4g • fat 4g • sat. fat 2g
Spinach, Gruyère
& Artichoke Dip
Makes about 2 quarts (1.9 L)
Nutritional information per serving [2 tablespoons (10 ml)]:
• chol. 9mg • sod. 192mg • calc. 95mg • fiber 1g
S /B
tarterS
3 ounces (85 g) Gruyère, shredded
1 garlic clove, finely chopped
1 ounce (28 g) shallot, finely chopped
2 ounces (57 g) Parmesan, grated
½ teaspoon (2 ml) Tabasco
sauce (use more or less to taste)
Slow Cooker. Place the filled soufflé dish
®
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everageS iScellaneouS
6 17 16
or other hot
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