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Super Skinny Slow Cooker Spinach and Artichoke Dip

It’s no secret I love spinach and artichoke dip. The best type of spinach and artichoke dip is one with lots of cream cheese, mayo and parmesan cheese, but obviously that isn’t too healthy. I’ve made 30 minute Creamy Spinach and Artichoke Dip and Spinach and Artichoke Dip Enchiladas, but I wanted to come up with a spinach and artichoke dip that was actually healthy.

Super Skinny Slow Cooker Spinach and Artichoke Dip. 112 Calories and 11g protein for about a 3/4 cup serving.

The secret ingredient……?

White Beans. Cannelini or Northern, whatever white bean you have on hand will add the creaminess that spinach and artichoke dip needs without all of the added fat and calories. My can of beans had 350 calories and 24 grams of protein and no fat. Compare these nutrition stats to other dips that typically use 1/4 cup of mayonnaise which has 230 calories, but 20 grams of fat and less than one gram of protein (and that’s not counting the cream cheese and other cheeses in their recipes!)

White Beans

I am imagining this dip spread on a piece of grilled chicken for a protein-packed meal that’s not skimping on flavor. I am not a nutritionist, but according to all of the nutrition stats on the ingredient packaging, each serving (about 3/4 cup!) would be about 112 calories, 11 grams of protein and very little fat (like less than 1/2 gram).

You definitely don’t need to feel guilty about stuffing your face with this dip!

Super Skinny Spinach and Artichoke Dip

*about* 112 calories, 11g protein and >1 gram of fat (about ten 3/4 cup servings)

4 cups frozen, chopped spinach
(1) 15.5 oz. can of white beans, blended
(2) 14 oz. cans of chopped artichoke hearts
4 oz. fat free cream cheese
10 oz. Greek yogurt
1 Tbls chopped garlic
1/2 tsp salt
1/2 tsp pepper

  1. Blend white beans.
  2. Add everything to a slow cooker.
  3. Cook on low, about two hours until everything is melted together nicely.

Super Skinny Slow Cooker Spinach and Artichoke Dip. Never feel guilty again about eating a ton of this dip!

Apple Crisp with Snickerdoodle Cookie Crust

You can probably tell that fall is one of my favorite times of year by my recent postings {hello Pumpkin Streusel Dessert Pizza!} Pumpkin, apples and cinnamon are the ultimate fall flavors and I’m all about fall desserts. There’s nothing better than cooking soup in the slow cooker and having a pumpkin or apple dessert on a chilly, fall night.

This Apple Crisp combines the delicious cinnamon-and-sugary snickerdoodle cookie with the perfect in-season fruit right now: apples.

Unfortunately we didn’t get any apples this year on our apple trees since they were just planted, but I’m hoping for next year.

Apple Crisp with Snickerdoodle Cookie Crust

 

This recipe is easy. You can use your favorite snickerdoodle cookie recipe, or mine below.

Snickerdoodle Cookie Dough

I must say, this is the best snickerdoodle recipe though. You might want to try it.

Apples

Feel free to use whatever apples you prefer. I used granny smith and gala.

Apples + Snickerdoodles

All you do is plop that snickerdoodle dough wherever you’d like. You can do small drops or layer the whole pan with the dough. Sprinkle with a bit of cinnamon and sugar and bake at 350 for 40 minutes. Whatever you do, serve this WARM!

Apple Crisp with Snickerdoodle Cookie Crust

6 apples peeled, sliced and cored.
Snickerdoodle dough:
3 3/4 cup flour
1/2 tsp. baking soda
1/2 tsp cream of tarter

1/2 tsp. salt
1 cup butter
1 3/4 cup sugar
1 tsp vanilla
2 eggs
1/4 cup milk

1/4 cup sugar + 1 tsp cinnamon, divided

  1. Preheat oven to 350 and grease a 9×13 baking pan.
  2. Stir together flour, baking soda, cream of tarter and salt.
  3. In a mixer, beat butter. Add sugar and beat until fluffy. Add eggs, milk and vanilla.
  4. Add dry ingredients and mix.
  5. Peel, slice and core the apples and place in the baking pan. Sprinkle 1/2 of the cinnamon and sugar mixture over the apples.
  6. Place drops of snickerdoodle dough over the apples. Sprinkle the remaining cinnamon and sugar over the cookie dough.
  7. Bake at 350 for 40-45 minutes. Serve warm!

Apple Crisp with a Snickerdoodle Cookie Crust

Updated Family Photos With Our Family of Five!

We have had family photos hanging up in our house of just three of us before Manny and Priscilla came home and it just didn’t feel right! We finally were able to update our family photos to include all five of us! We had these taken by Tara Gimbel Photography when we were at Woodland Resort in Minnesota on vacation this past summer.

In addition to just our immediate family, we took photos with my parents and siblings, which is the first photo in many years of all of us! My mom and I took awhile to figure out our color scheme without everyone being matchy-matchy. I love the combination of blues, denim and creams.

Family Photo

It’s so hard to believe we have been married seven years, together for ten and now have three kids. Time goes by so fast, especially these last few years which have been a roller coaster. That’s why I think photos are so important to have and I’m excited about these updated ones (and now I’m reminding myself to actually print all of those digital photos and not just leave them on my computer)!

Couple photo.

And of course, everyone needs a somewhat goofy picture. I have a feeling this is going to be on a Christmas card….

Extended Family Photo - Blue Color Scheme.