Servings:
20
Prep Time:
20 mins
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Ingredients
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2medium leeks, thinly sliced (2/3 cup)see savings
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1 tablespoonolive oilsee savings
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214 ounce can artichoke hearts, drained and coarsely choppedsee savings
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2 cupslight mayonnaise dressing*see savings
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1 cupchopped red sweet peppersee savings
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1 cupfinely shredded Parmesan cheesesee savings
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1 teaspoonMediterranean seasoning or lemon-pepper seasoningsee savings
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Finely shredded Parmesan cheesesee savings
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Vegetable dippers or toasted whole wheat pita wedgessee savings
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Directions
1.
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.
2.
Cover and cook on low-heat setting for 3 to 4 hours until cheese is melted and mixture is heated through.
3.
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: Calories 146, Total Fat 11 g, Cholesterol 14 mg, Sodium 375 mg, Carbohydrate 10 g, Fiber 3 g, Protein 4 g,
Percent Daily Values are based on a 2,000 calorie diet
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