Cheesy Spinach-Artichoke Dip

Photo: Oxmoor House

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!

Yield: 5 1/4 cups dip (serving size: 1/4 cup dip and about 6 pita wedges)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 166
  • Calories from fat: 26%
  • Protein: 7.6g
  • Fat: 4.8g
  • Saturated fat: 2.9g
  • Carbohydrate: 22.9g
  • Fiber: 1.3g
  • Cholesterol: 14mg
  • Iron: 1.4mg
  • Sodium: 429mg

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

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 3. Combine sun-dried tomatoes and boiling water in a bowl; let stand for 1 hour or until soft.
  4. 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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