Cheesy Spinach-Artichoke Dip

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

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

Preparation

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 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.

Nutritional Information

Calories:

166 (26% from fat)

Fat:

4.8g (sat 2.9g)

Protein:

7.6g

Fiber:

1.3g

Cholesterol:

14mg

Iron:

1.4mg

Sodium:

429mg