Spice N' Herbs Seasoning 
Spinach Pinwheels
Whether for St. Patrick's Day, a party, or just a night in with the family, these…
Get RecipeLow 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.
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Kitchen Tip : Slow Cooker Cajun Spinach and Artichoke Dip
Ingredients
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1/2 Onion, Chopped
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1 Package (10 Ounces) Frozen Spinach, Thawed
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2 Cans (14 Ounces) Artichoke Hearts, Drained and Chopped
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1 Package (8 Ounces) 1/3-Fat Cream Cheese (Keto Can Do Full Fat)
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1/2 Cup Sour Cream
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2 Cups Shredded Mozzarella Cheese
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1/4 Cup Grated Parmesan Cheese
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2 Teaspoons Tony’s Spice N’ Herbs Seasoning
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2 Large Mission Carb Balance Tortillas
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Nonstick Cooking Spray
- Clear
Directions
Making the Dip:
- Combine all ingredients in slow cooker.
- Cover and cook on low for 2-3 hours.
- Serve with chips.
Making Shelly’s Skinny Chips:
- Preheat oven to 450°F.
- Line baking sheet with parchment paper or foil.
- Cut tortillas evenly into 8 triangles.
- Spray triangles with nonstick cooking spray and place on baking sheet.
- Bake for 3 minutes. Remove from oven and flip chips over. Bake for another 3 minutes.
- Remove from oven and serve.
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