Cheesy Spinach Artichoke Dip Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 11 (6 inch) pita bread rounds
1/3 cup chopped sun-dried tomatoes, packed without oil
1 cup boiling water
1 (14 oz) can quartered artichoke hearts, drained and coarsely chopped
1 (10 oz) package frozen chopped spinach drained and squeezed dry
1 (8 oz) tub light cream cheese, softened
1 (8 oz) carton low-fat sour cream
3/4 cup grated parmesan cheese
3/4 cup fat-free milk
1/2 cup (2 oz) crumbled reduced-fat feta cheese
1/2 cup diced onion
1/2 cup fat-free mayonaise or greek yogurt
1 T red wine vinegar or apple cider vinegar
1/4 t freshly ground pepper
2 garlic cloves, crushed
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Directions: |
Directions:Preheat oven to 350 degrees.
Split each pita bread in 1/2 horizontally. Cut each of the halves into 6 wedges.
Place pita wedges in a single layer on a baking sheet. Bake at 350 degrees for 10 minutes or until toasted.
Combine sun-dried tomatoes and boiling water in a bowl. Let stand for 1 hour until soft.
While these are softening, place artichokes and next 11 ingrediants into a slow cooker, stir well.
Cover, cook on low for 1 hour.
Drain tomatoes from water and stir into dip.
Cover and cook 1 more hour.
Serve warm with pita wedges. |
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Preparation
Time: |
Preparation
Time:2 hours, 15 minutes |
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