Smoked Salmon Dip - Another Delicious 365 Crockpot Dip

16 servings
8 ounces reduced-fat cream cheese, room
temperature 11/2 cups reduced-fat mayonnaise 1 can (14 ounces) artichoke hearts, drained, chopped 12 ounces packaged or canned smoked salmon 1/2 cup (2 ounces) grated Parmesan cheese 1/4 cup drained capers 1 tablespoon minced garlic 3-4 dashes hot pepper sauce Dippers: assorted vegetables, crackers

Per Serving:
Calories: 145
% of calories from fat: 66 Fat (gm): 11.0 Saturated fat (gm): 2.3 Cholesterol (mg): 13.7 Sodium (mg): 576 Protein (gm): 6 Carbohydrate (gm): 6.4

Exchanges: Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 0.5 Meat: 1.0 Fat: 1.0

1. Place cream cheese in 11/2-quart crockpot; cover and cook until cheese is melted, about 30 minutes. Mix in remaining ingredients, except dippers; cover and cook until hot, 1 to 11/2 hours. Serve with dippers (not included in nutritional data).

Variation
Smoked Whitefish Dip—Make recipe as above, omitting artichoke hearts; substitute 4 ounces goat cheese for the cream cheese, % cup reduced-fat sour cream for % cup mayonnaise, and smoked whitefish for the salmon.