Rating: 4 stars
18 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 0
  • 4 star values: 5
  • 5 star values: 10

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!

Recipe by Cooking Light October 2004

Gallery

Credit: Oxmoor House

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

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

  • 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.

Source

Cooking Light Slow Cooker Cookbook Special Edition

Nutrition Facts

166 calories; calories from fat 26%; protein 7.6g; fat 4.8g; saturated fat 2.9g; carbohydrates 22.9g; fiber 1.3g; cholesterol 14mg; iron 1.4mg; sodium 429mg.
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