Slow-Cooker Caesar Artichoke Dip

Gluten Free
Health score
1%
Slow-Cooker Caesar Artichoke Dip
135 min.
20
94kcal

Suggestions


Indulge in the creamy, savory delight of our Slow-Cooker Caesar Artichoke Dip, a perfect addition to any gathering or cozy night in. This gluten-free appetizer is not only easy to prepare but also packed with flavor, making it a crowd-pleaser for all occasions. Imagine the rich taste of artichoke hearts combined with the tangy essence of creamy Caesar dressing, all melded together with velvety cream cheese and topped with a generous sprinkle of Parmesan cheese. Each bite is a harmonious blend of textures and tastes that will leave your guests craving more.

What sets this dip apart is its effortless preparation in a slow cooker, allowing you to focus on enjoying the company of your friends and family while the flavors develop beautifully over time. With just a few simple ingredients, you can create a dish that feels indulgent yet is surprisingly light at only 94 calories per serving. Serve it alongside crispy toasted bread slices for the ultimate dipping experience, and don’t forget to add a pop of color with fresh green onions and red bell pepper on top.

Whether you're hosting a party, enjoying a game day, or simply looking for a delicious snack, this Slow-Cooker Caesar Artichoke Dip is sure to impress. Get ready to elevate your appetizer game and delight your taste buds with this irresistible treat!

Ingredients

  • 14 oz artichoke hearts drained coarsely chopped quartered canned
  • oz cream cheese cut into cubes
  • 0.5 cup caesar dressing 
  • oz parmesan shredded
  • 0.3 cup spring onion chopped (4 medium)
  • Dash hot sauce red
  • serving spring onion chopped
  • serving bell pepper red finely chopped

Equipment

  • baking sheet
  • oven
  • wire rack
  • aluminum foil
  • slow cooker

Directions

  1. Spray inside of 1- to 1 1/2-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except bread slices, additional green onions and bell pepper.
  2. Cover; cook on Low heat setting 2 to 3 hours or until hot.
  3. Meanwhile, heat oven to 315°F. Line cookie sheet with foil.
  4. Place bread slices on cookie sheet; lightly spray bread with cooking spray.
  5. Bake 6 to 9 minutes or until crisp.
  6. Remove from cookie sheet to cooling rack.
  7. Before serving, stir until dip is well blended and smooth. Top with green onions and bell pepper.
  8. Serve with toasted bread slices. Dip can be held on Low heat setting up to 1 hour.

Nutrition Facts

Calories94kcal
Protein10.89%
Fat80.37%
Carbs8.74%

Properties

Glycemic Index
7.5
Glycemic Load
0.28
Inflammation Score
-2
Nutrition Score
2.3369564893453%

Flavonoids

Luteolin
0.02mg
Kaempferol
0.02mg
Quercetin
0.17mg

Nutrients percent of daily need

Calories:94.25kcal
4.71%
Fat:8.41g
12.94%
Saturated Fat:3.51g
21.92%
Carbohydrates:2.06g
0.69%
Net Carbohydrates:1.61g
0.58%
Sugar:0.97g
1.08%
Cholesterol:16.64mg
5.55%
Sodium:248.62mg
10.81%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.56g
5.13%
Vitamin K:9.87µg
9.4%
Calcium:65.55mg
6.55%
Vitamin A:319.59IU
6.39%
Vitamin C:5.08mg
6.16%
Phosphorus:44.3mg
4.43%
Vitamin E:0.45mg
3.02%
Selenium:2.04µg
2.91%
Vitamin B2:0.05mg
2.66%
Fiber:0.45g
1.81%
Zinc:0.2mg
1.3%
Vitamin B12:0.08µg
1.3%
Vitamin B6:0.02mg
1.17%
Folate:4.14µg
1.04%
Vitamin B5:0.1mg
1.02%