Cheesy Spinach-Artichoke Dip

This slow-cooker spinach-artichoke dip is so rich and satisfying, you won't even know that it's low in fat and calories, too!

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

2 garlic cloves, crushed

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.

Source: http://www.myrecipes.com/recipe/cheesy-spinach-artichoke-dip