Ingredients
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1 (8 oz) pkg reduced-fat cream cheese
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1 cup nonfat Greek yogurt
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1 cup shredded mozzarella
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1 (16 oz) pkg baby spinach
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1/2 cup grated Parmesan cheese
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1 red bell pepper
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1 green bell pepper
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1 (14 oz) pkg celery sticks
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1 (12 oz) pkg baby carrots
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1 baguette
Steps
1
To a 4- to 6-quart slow cooker, add the cream cheese, yogurt, and mozzarella. Add the spinach and season with salt (in moderation) and pepper.
2
Cover and cook on low 1½ hours, stirring every 30 min. Stir in Parmesan.
3
Meanwhile, remove the stem and seeds from the peppers and slice. Halve the carrots. Thinly slice the baguette. Serve spinach dip with the vegetables and baguette.
