Slow Cooker Cajun Spinach and Artichoke Dip

Jan 23, 2020
Low carb and low sodium. The perfect appetizer full of taste without the guilt. As Shelly Marie Redmond, MS, RD, LDN, Skinny Louisiana, shows us, it's simple to make in your slow cooker with pantry-friendly ingredients, like Tony's Spice N' Herbs Seasoning.


INGREDIENTS:

For Dip:
1/2 Onion, Chopped
1 10 Oz. Package Frozen Spinach, Thawed
2 14 Oz. Cans Artichoke Hearts, Drained and Chopped
1 8 Oz. Package 1/3-Fat Cream Cheese (Keto Can Do Full Fat)
1/2 Cup Sour Cream
2 Cups Shredded Mozzarella Cheese
1/4 Cup Grated Parmesan Cheese
2 Tsp. Tony Chachere's Spice N' Herbs Seasoning
Chips or Shelly's Skinny Chips
 
For Shelly's Skinny Chips:
2 Large Mission Carb Balance Tortillas
Non-Stick Cooking Spray

DIRECTIONS:

For Dip:
1: Combine all ingredients in slow cooker.
2: Cover and cook on low for 2-3 hours.
3: Serve with chips
 
For Shelly's Skinny Chips:
1: Preheat oven to 450°.
2: Line baking sheet with parchment paper or foil.
3: Cut tortillas evenly into 8 triangles.
4: Spray triangles with non-stick cooking spray and place on baking sheet.
5: Bake for 3 minutes. Remove from oven and flip chips over. Bake for another 3 minutes.
6: Remove from oven and serve.
 
Check out the video from Skinny Louisiana!

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