Blue Cheese-Artichoke Dip
Ingredients:
1 cup chopped onion
3/4 cup chopped red bell pepper
1 garlic clove, minced
4 ounces blue cheese, crumbled (about 1 cup)
1/4 teaspoon freshly ground black pepper
2 (14-ounce) cans artichoke hearts, drained and coarsely chopped
1 (8-ounce) block fat-free cream cheese, softened
1 (8-ounce) carton reduced-fat sour cream
Directions:
Heat a medium nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 5 minutes. Add garlic; sauté 1 minute. Remove from heat.
Place onion mixture in a 2 1/2-quart electric slow cooker. Add blue cheese and remaining ingredients; stir until blended. Cover and cook on LOW for 2 hours or until cheese melts and mixture is thoroughly heated, stirring occasionally.
