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

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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