stems removed, or 1 package (10 oz/300 g) spinach leaves, thawed if frozen (see Tips, below)1.In slow cooker stoneware, combine cheese, cream cheese, Parmesan, garlic, pepper, artichokes and spinach. Cover and cook on High for 2 hours, until hot and bubbly. Stir well.
Tips
If you are using fresh spinach leaves in this recipe, take care to wash them thoroughly, as they can be quite gritty. To wash spinach: Fill a clean sink with lukewarm water. Remove the tough stems and submerge the tender leaves in the water, swishing to remove the grit. Rinse thoroughly in a colander under cold running water, checking carefully to ensure that no sand remains. If you are using frozen spinach in this recipe, thaw and squeeze the excess moisture out before adding to the slow cooker.
If you prefer a smoother dip, place spinach and artichokes in a food processor, in separate batches, and pulse until desired degree of fineness is achieved. Then combine with remaining ingredients in slow cooker stoneware.
Mindful Morsels
One-half cup (125 mL) of cooked spinach or other dark green leafy vegetable is an excellent source of folacin, a B vitamin that is required for the proper development of all cells in the body.
Artichoke, Sun-Dried Tomato and Goat Cheese Spread
Serve this sophisticated spread on leaves of Belgian endive. Or spoon it into a pottery bowl and surround with pieces of flatbread (be sure to count it in your America’s Exchanges/Canada’s Choices).
VEGETARIAN FRIENDLY
MAKES ABOUT 2 CUPS (500 ML) (2 tbsp/25 mL per serving)
•Works best in a small (maximum 3½ quart) slow cooker
| 1 | can (14 oz/398 mL) artichokes, drained and finely chopped | 1 |
| 4 | sun-dried tomatoes, packed in olive oil, drained and finely chopped | 4 |
| 2 | cloves garlic, crushed | 2 |
| ¼ tsp | salt | 1 mL |
| ¼ tsp | freshly ground black pepper | 1 mL |
| 8 oz | lower-fat goat cheese, crumbled Belgian endive, optional | 250 g |
| ¼ cup | toasted pine nuts, optional | 50 mL |
1.In slow cooker stoneware, combine artichokes, sun-dried tomatoes, garlic, salt and pepper. Cover and cook on High for 1 hour.
2.Add goat cheese and stir to combine. Cover and cook on High for 1 hour, until hot and bubbly. Stir well. Spoon into a bowl or spread on leaves of Belgian endive and top with toasted pine nuts, if using.
Tip
To toast pine nuts: Place pine nuts in a dry skillet over medium heat. Cook, stirring constantly, until they begin to turn light gold, 3 to 4 minutes. Remove from heat and immediately transfer to a small bowl. Once they begin to brown, they can burn very quickly.
Chilly Dilly Eggplant
This is a versatile recipe, delicious as a dip with raw vegetables or on pita triangles, as well as a sandwich spread on crusty French bread. It also makes a wonderful addition to a mezes or tapas-style meal. Although it is tasty warm, the flavor dramatically improves if it is thoroughly chilled before serving.
VEGAN FRIENDLY
MAKES ABOUT 4 CUPS (1 L) (¼ cup/50 mL per serving)
•Works best in a small (maximum 3½ quart) slow cooker
| 3 tbsp | olive oil | 45 mL |
| 2 | large eggplants, peeled, cut into 1-inch (2.5 cm) cubes and drained of excess moisture (see Tip, below) | 2 |
| 2 | onions, chopped | 2 |
| 4 | cloves garlic, chopped | 4 |
| 1 tsp | dried oregano leaves | 5 mL |
| 1 tsp | salt | 5 mL |
| ½ tsp | freshly ground black pepper | 2 mL |
| 1 tbsp | balsamic or red wine vinegar | 15 mL |
| ½ cup | chopped fresh dill Dill sprigs, optional | 125 mL |
1.In a skillet, heat 2 tbsp (25 mL) of the oil over medium-high heat for 30 seconds. Add eggplant, in batches, and cook, stirring and tossing, until it begins to brown, about 3 minutes per batch. Transfer to slow cooker stoneware.
2.Reduce heat to medium. Add more oil, if necessary, and cook onions, stirring, until softened, about 3 minutes. Add garlic, oregano, salt and pepper and cook, stirring, for 1 minute. Transfer to slow cooker stoneware and stir to combine thoroughly. Cover and cook on Low for 7 to 8 hours or on High for 4 hours, until eggplant is tender.
3.Transfer contents of slow cooker (in batches, if necessary) to a blender or food processor. Add vinegar and dill and process until smooth, scraping down sides of bowl at halfway point. Taste for seasoning and adjust. Spoon into a small serving bowl and chill thoroughly. Garnish with sprigs of dill, if using.
Make Ahead
You’ll achieve the best results if you make this a day ahead and chill thoroughly before serving, or cook overnight, purée in the morning and chill.
Tip
Although eggplant is delicious when properly cooked, some varieties tend to be bitter. Since the bitterness is concentrated under the skin, I peel eggplant before using. Sprinkling the pieces with salt and leaving them to “sweat” for an hour or two also draws out the bitter juice. If time is short, blanch the pieces for a minute or two in heavily salted water. In either case, rinse thoroughly in fresh cold water and, using your hands, squeeze out the excess moisture. Pat dry with paper towels and it’s ready for cooking.
This robust spread is a treat from Sicily. Serve it on crostini or with crackers, pita bread or crudités such as celery sticks. It keeps, covered, in the refrigerator for up to one week.
VEGAN FRIENDLY
MAKES ABOUT 4 CUPS (1 L) (¼ cup/50 mL per serving)
•Works best in a small (maximum 3½ quart) slow cooker
| 2 tbsp | balsamic vinegar | 25 mL |
| 1 tsp | packed brown sugar | 5 mL |
| 3 tbsp | olive oil | 45 mL |
| 1 | medium
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