Cheesy Spinach Dip

Recipe courtesy of Midwest Dairy Association

Cook Time: 2 hours

Ingredients

1/4 cup chopped sun-dried tomatoes, either dry or packed in oil
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 30%-less-fat sour cream
1 cup grated parmesan cheese
3/4 cup fat-free milk
1/2 cup (2-ounces) reduced-fat crumbled feta cheese made from cow's milk
1/2 cup diced onion
1/2 cup fat-free mayonnaise
1 tablespoon red wine vinegar
1/2 teaspoon ground pepper
2 garlic cloves, crushed or minced

Directions

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 oven at 350 degrees Fahrenheit for 10 minutes or until toasted.