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11 (6-inch) pita bread rounds -- or a bag of pitachips
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 (or a 10oz bag of fresh chopped spinach)
1 (8-ounce) tub light cream cheese, softened
1 (8-ounce) carton low-fat sour cream
3/4cup 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 or minced (or more)
1. Preheat ovento 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 at350° 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.