Spice N' Herbs Seasoning 
Creole Butter Crab Stuffed Mushrooms
These fresh, crab meat stuffed mushrooms by The Cooking Mom are cheesy, buttery and pop with…
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.
Shop Tony's Flavors In This Recipe
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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