1/4 C. chopped sun-dried tomatoes, either dry or packed in oil 1 (14 oz.) can quartered artichoke hearts, drained and coarsely chopped 1 (10 oz.) pkg. frozen chopped spinach, thawed, drained and squeezed dry 1 (8 oz.) tub light cream chese, softened 1 (8 oz.) carton 30% less-faat sour cream 1 C. grated parmesan cheese 3/4 C. fat-free milk 1/2 C. (2 oz.) reduced-fat crumbled feta cheese made from cow's milk 1/2 C. diced onion 1/2 C. fat-free mayonnaise 1 T. red wine vinegar 1/2 tsp. ground pepper 2 garlic cloves, crushed or minced
Place artichoke and next 11 ingredients in a 3 1/2 quart electric slow cooker; stir well. Cover with lid and cook on low for 1 hour. Add sun-dried tomatoes to dip; cover and cook additional 1 hour. Serve warm with toasted pita chips or favorite crackers.
To prepare dry packed sun-dried tomatoes: Combine sun-dried tomatoes to 1 cup boiling water in a bowl; let stand in water for 1 hour or until soft.
To toast pita bread: Split pita bread in half horizontally; cut each in half into 6 wedges. Place pita wedges in a single layer on baking sheet, bake in a preheated over at 350 degrees F. for 10 minutes or until toasted.
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