Cheesy Spinach-Artichoke Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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This slow-cooker spinach-artichoke dip is so rich and satisfying, you won't even know that it's low in fat and calories, too! Ingredients:
11 (6-inch) pita bread rounds |
1/3 cup chopped sun-dried tomatoes, packed without oil |
1 cup boiling water |
1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
1 (8-ounce) tub light cream cheese, softened |
1 (8-ounce) carton low-fat sour cream |
3/4 cup grated parmesan cheese |
3/4 cup fat-free milk |
1/2 cup (2 ounces) crumbled reduced-fat feta cheese |
1/2 cup diced onion |
1/2 cup fat-free mayonnaise |
1 tablespoon red wine vinegar |
1/4 teaspoon freshly ground pepper |
2 garlic cloves, crushed |
Directions:
1. Preheat oven to 350°.
2. Split each pita bread in half horizontally; cut each half into 6 wedges. Place pita wedges in a single layer on baking sheets; bake at 350° for 10 minutes or until toasted.
3. Combine sun-dried tomatoes and boiling water in a bowl; let stand for 1 hour or until soft.
4. Place artichokes and next 11 ingredients (through garlic) in a 3 1/2-quart electric slow cooker; stir well. Cover with lid; cook on low-heat setting 1 hour. Drain tomatoes; stir into dip. Cover and cook 1 hour. Serve warm with toasted pita wedges.
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