Artichoke Dip

THIS ENTIRE DIP IS PREPPED AND HEATED IN THE ROCKCROK® EVERYDAY PAN AND SLOW COOKER STAND—NO OTHER APPLIANCES NEEDED!

INGREDIENTS

8 oz. reduced-fat cream cheese (Neufchatêl), softened

2   garlic cloves, pressed

½ cup light mayonnaise

1 small lemon, juiced

1 oz. fresh Parmesan cheese, divided

4 oz. part-skim mozzarella cheese, grated (1 cup)

2 cans (14 oz. each) artichoke hearts in water, drained

1 jar (7 oz.) sweet roasted red peppers, drained, patted dry & chopped (optional)

½ cup sliced black olives

2 tbsp fresh cilantro or parsley, chopped

SERVE WITH

Pita chips, tortilla chips, toasted bread slices or pretzel chips & fresh veggies.

DIRECTIONS

1. Place the softened cream cheese in the Rockcrok® Everyday Pan. Cover and place it in the Rockcrok® Slow Cooker Stand and cook on HIGH.

2. Press the garlic into the pan with the Garlic Press. Add the mayonnaise and stir to combine.

3. Zest the lemon with the Microplane® Zester and grate the Parmesan cheese with the Microplane Adjustable Fine Grater. Add the lemon zest and half the Parmesan cheese to the pan.

4. Grate the mozzarella with the Microplane® Adjustable Coarse Grater. Finely chop the artichokes in the Manual Food Processor in two batches. Add the cheese and artichokes to the pan and mix well. Heat the dip on high for 10–15 minutes, or until the sides start to bubble and the dip is warm.

5. Meanwhile, chop the red peppers in the Manual Food Processor and set aside. Slice the olives with the Quick Slice.

6. Once the dip is warm, top with the chopped peppers, olives, and remaining Parmesan cheese. If desired, preheat broiler, place the pan 2–4" (5–10 cm) from heat source, and broil for 1–3 minutes, or until the cheese is lightly browned. Use the Herb Mill to grate parsley over the top. Return the pan to the Slow Cooker Stand and set to WARM to serve.