From the kitchen of Julie Duke
Drain spinach. Dry with paper towels. Absorb as much liquid as possible.
Rinse artichokes and cut coarsely.
Combine all ingredients into slow cooker, except the Parmesan cheese and paprika. Cover and cook on LOW for 3-4 hours. Sprinkle with Parmesan cheese and paprika. Serve with toasted French bread slices or chips.
Makes 24 servings.
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Serving Size: 1 Serving (33g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 94 | ||
Calories from Fat: 63 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 19.3mg | 6 % | |
Sodium 115.6mg | 4 % | |
Potassium 44mg | 1 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 3g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 94
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