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

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 3

Combine sun-dried tomatoes and boiling water in a bowl; let stand for 1 hour or until soft.

Step 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

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