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Ingredients Jump to Instructions ↓

  1. 11 (6-inch) pita bread rounds

  2. 1/3 cup chopped sun-dried tomatoes, packed without oil

  3. 1 cup boiling water

  4. 1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped

  5. 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

  6. 1 (8-ounce) tub light cream cheese, softened

  7. 1 (8-ounce) carton low-fat sour cream

  8. 3/4 cup grated Parmesan cheese

  9. 3/4 cup fat-free milk

  10. 1/2 cup (2 ounces) crumbled reduced-fat feta cheese

  11. 1/2 cup diced onion

  12. 1/2 cup fat-free mayonnaise

  13. 1 tablespoon red wine vinegar

  14. 1/4 teaspoon freshly ground pepper

  15. 2 garlic cloves, crushed

Instructions Jump to Ingredients ↑

  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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