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    Cheesy Spinach-Artichoke Dip

    Source of Recipe


    List of 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


    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.




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