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
Member Ratings and Reviews
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I liked the creaminess of this spinach-artichoke dip vs the one from 2007. Easier to spread.
The recipe mentions garlic, yet it is not on the ingredient list? I added 3 cloves crushed garlic (based on other recipe). I also think you can omit the sun-dried tomatoes. They get lost among all the other flavors. A good make-ahead recipe, then simply reheat in the microwave.11/18/08
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An excellent indulgence for a party or get together. The flavor is more complex than the typical dip, and it reheats very well. I don't have a 3qt slow cooker, so I prepared this in a heavy enameled cast iron dutch oven over a very low burner. No alterations to the recipe were necessary.11/07/08





