Cooking Light
Active Time
10 Mins
Total Time
3 Hours 20 Mins
Serves 20 (serving size: about 1⁄4 cup dip and about 6 pita wedges)

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!

How to Make It

1. Preheat oven to 350°F. 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°F for 10 minutes or until toasted.

2. Combine sun-dried tomatoes and boiling water in a bowl; let stand for 1 hour or until soft.

3. Place artichokes and next 11 ingredients in a 3 1⁄2-quart electric slow cooker; stir well. Cover and cook on low 1 hour. Drain tomatoes; stir into dip. Cover and cook 1 hour. Serve warm with toasted pita wedges.

Also appeared in: Cooking Light, September, 2021,Soups & Stews