ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cheesy Spinach-Artichoke Dip

Photo: Oxmoor House
Yield 5 1/4 cups dip (serving size: 1/4 cup dip and about 6 pita wedges)
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

Nutrition Information

  • calories 166
  • caloriesfromfat 26 %
  • protein 7.6 g
  • fat 4.8 g
  • satfat 2.9 g
  • carbohydrate 22.9 g
  • fiber 1.3 g
  • cholesterol 14 mg
  • iron 1.4 mg
  • sodium 429 mg

How to Make It

  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.

Cooking Light Slow Cooker Cookbook Special Edition