Artichoke dip is one of those feel good foods that always put a smile on people’s faces. I always feel like its a warm hug in a bowl. This is so easy to throw together, so I make this in the slow cooker on a Sunday ready to box for lunches and get the week off to a good start with little effort. I like to keep things light, so I use low fat ingredients to keep the guilt factor low.
More slow cooker / crockpot recipes
More Light recipes
WINE NOTE: I usually have this as a work day lunch now, but if I was making this to share with friends, I would choose a dry white, as artichokes can have a sweetening effect on the wine. My first choice would be an English Bacchus, but Vermentino or French Sauvignon Blanc will also work great. All are dry enough to with stand the artichoke, they can also cut through the creaminess of the cheese.
1 Can low fat condensed celery soup (you could replace with low fat chicken)
2 Packs of low fat cream cheese
1 Can artichokes (14oz / 400g) chopped
1 Can or jar of jalapeno chili slices (4oz / 110g) chopped
1/2 cup / 50g Parmesan grated
Place all ingredients in the crockpot / slow cooker except for the paprika.
Cook on low for 2 hours.
Sprinkle with paprika and serve.
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