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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (87g) Recipe makes 16 servings |
||
| Calories 119 | ||
| Calories from Fat 72 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.1g | 12% | |
| Saturated Fat 5.0g | 24% | |
| Monounsaturated Fat 2.3g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 24mg | 8% | |
| Sodium 257mg | 10% | |
| Potassium 262mg | 7% | |
| Total Carbohydrate 5.7g | 1% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 0.5g | ||
| Protein 7.2g | 14% | |
Ingredients
- 16 ounces light sour cream
- 3 ounces parmesan cheese
- 14 ounces non-marinated artichoke hearts (drain, rinse, chop)
- 10 ounces chopped spinach (can use frozen - thaw and drain well)
- 6 ounces monterey jack cheese, shredded
Directions
1
Throw into crock pot and cook on High for 1 hour, stirring occasionally.2
Keep in crock pot to serve, set to Warm.
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- Course > Appetizers > Dips
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 5 or Less Ingredients
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- Preparation > Equipment > Crock-Pot
- Preparation > Number of Servings > For Large Groups
- Preparation > Presentation > Served Hot
- Dietary > High in... > High Calcium
- Dietary > Low in... > Reduced Carbs
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