- 11 pita bread rounds, (6-inch)
- 1/3 c. chopped sun-dried tomatoes, packed without oil
- 1 c. boiling water
- 14 oz. can quartered artichoke hearts, drained and coarsely chopped
- 10 oz. package frozen chopped spinach, thawed, drained, and squeezed dry
- 8 oz. tub light cream cheese, softened $
- 8 oz. carton low-fat sour cream $
- 3/4 c. grated Parmesan cheese
- 3/4 c. fat-free milk
- 1/2 c. feta cheese (2 oz. crumbled reduced-fat)
- 1/2 c. diced onion
- 1/2 c. fat-free mayonnaise $
- 1 T. red wine vinegar
- 1/4 tsp. freshly ground pepper
- 2 garlic cloves, crushed
Crock Pot Cheesy Spinach Artichoke Dip is very creamy and the fact that it is low in fat with very little calories is a plus….
1. Preheat oven to 350°.
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. Combine sun-dried tomatoes and boiling water in a bowl; let stand for 1 hour or until soft.
4. Place artichokes and next 11 ingredients (through garlic) in a 3 1/2-quart crock pot; stir well.
5. Cover. Cook on Low for 1 hour.
6. Drain tomatoes; stir into dip.
7. Cover. Cook on Low for another hour.
Serve warm with toasted pita wedges.
Happy Crocking!
Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
