The Essential Keto Slow Cooker Cookbook by Editors of Rodale Books

Author:Editors of Rodale Books
Language: eng
Format: epub
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2019-01-07T16:00:00+00:00

SLOW COOKER SIZE: SMALL

Nonstick cooking spray

3 tablespoons butter

1 medium onion, chopped

2 garlic cloves, minced

1 (10-ounce) package frozen chopped spinach, thawed and well drained

1 (13.75-ounce) can artichoke hearts, drained and chopped

1 (8-ounce) package full-fat cream cheese, cut into small cubes

½ cup mayonnaise

¾ cup shredded Parmesan cheese

2 cups shredded cheddar cheese

½ cup coarsely chopped pecans, toasted (see Tip)

1.Spray the stoneware with nonstick cooking spray.

2.Melt the butter in a medium skillet over medium-high heat. Add the onion and cook until tender, stirring frequently, 3 to 5 minutes. Add the garlic and cook an additional 30 seconds. Transfer the onion mixture to a large bowl.

3.Add the remaining ingredients, except the pecans, to the bowl and stir to blend well. Spoon into the slow cooker. Cover and cook on High for 1 hour, stirring after 30 minutes. Sprinkle with pecans before serving.

★ TIP: Toasting nuts intensifies their flavor. To toast nuts, spread them in a single layer on a baking sheet. Bake at 350°F for 5 to 7 minutes or until toasted.

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