Hot Artichoke Dip

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Servings: 20
Serving size: 1/4  cup dip with 1 cup vegetables
Yield: 5 cups
Prep Time: 20 mins
Related Categories: Appetizers
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    medium leeks, thinly sliced (2/3 cup)
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    1   tablespoon 
    olive oil
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    2  14  ounce can 
    artichoke hearts, drained and coarsely chopped
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    2   cups 
    light mayonnaise dressing*
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    1   cup 
    chopped red sweet pepper
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    1   cup 
    finely shredded Parmesan cheese
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    1   teaspoon 
    Mediterranean seasoning or lemon-pepper seasoning
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    Finely shredded Parmesan cheese
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    Vegetable dippers or toasted whole wheat pita wedges

In a large skillet cook leeks in hot olive oil over medium heat until tender. Place in a 3-1/2- or 4-quart slow cooker. Stir in the artichoke hearts, light mayonnaise, sweet pepper, 1 cup Parmesan cheese, and seasoning.
Cover and cook on low-heat setting for 3 to 4 hours until cheese is melted and mixture is heated through.
To serve, stir mixture, sprinkle with additional Parmesan cheese, and keep warm on low-heat setting for up to 1 hour. Serve with vegetable dippers or toasted pita wedges. Makes 5 cups dip.
  • * Do not use regular mayonnaise or cook on high-heat setting or the dip will separate during cooking.
Nutrition information
Per Serving: cal. (kcal) 146, Fat, total (g) 11, chol. (mg) 14, sat. fat (g) 3, carb. (g) 10, Monosaturated fat (g) 2, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 3, pro. (g) 4, vit. A (IU) 4762, vit. C (mg) 60, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 20, sodium (mg) 375, Potassium (mg) 180, calcium (mg) 91, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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