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Cheesy Spinach-Artichoke Dip

Cooking Light

Photo: Oxmoor House

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Worthy of a Special Occasion

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
Cooking Light, OCTOBER 2004