(Slow Cooker) Chunky Veggie Dip (Diabetic)
Published: Friday, June 15, 2018
1 medium red bell pepper, chopped
1 large green bell pepper, chopped
½ medium onion, finely chopped
1 celery stalk, chopped
2 Tbsp. water
1/8 tsp. red pepper flakes
¼ c. fat-free (skim) milk
¾ tsp. cornstarch
1 c. (4 oz.) shredded reduced-fat sharp Cheddar cheese
2 oz. reduced-fat cream cheese
4 oz. jar diced pimientos
¾ tsp. salt
Baked corn tortilla chips
Coat slow cooker with nonstick cooking spray. Add red and green peppers, onion, celery, water and red pepper flakes. Cover; cook on Low 3 hours or until celery is tender.
Combine milk and cornstarch in small bowl, stirring until cornstarch dissolves. Add to pepper mixture with Cheddar cheese and cream cheese. Press down on cream cheese with rubber spatula until well blended. Stir in pimientos and salt. Cover; cook 15 minutes or until thickened. Serve with tortilla chips, if desired. —12 servings.
Variation: Use soft corn tortillas instead of chips. Cut each tortilla into 6 wedges and bake in a single layer on a baking sheet at 350° for 10 minutes. Cool completely before serving. (Chips will firm as they cool.)
• Exchange (per serving—¼ c. dip): 47 calories, 3 g fat, 2 g saturated fat, 3 g protein, 3 g carbohydrate, 9 mg cholesterol, 1 g fiber, 254 mg sodium; 1 vegetable, ½ fat.
Return to Top of Page