At Chickie's request... this recipe is taken from the Cooking Light Slow Cooker cookbook -- one of my very favorites.
It calls for you to make your own chips to go with it, but I usually cheat and buy pita chips in a bag, and cut up veggies to serve with it instead. So if you don't want to make your own chips, you don't need the pitas, and steps 1 & 2 don't apply.
Ingredients: 11 (6-inch) pitas 1/3 cup chopped sun-dried tomatoes, packed without oil (the kind that come dry in a little plastic baggie, usually) 1 cup boiling water 1 (14 oz) can quartered artichoke hearts, drained & coarsely chopped 1 (10 oz) package frozen chopped spinach, thawed, drained & squeezed dry 1 (8 oz) tub light cream cheese, softened 1 (8 oz) carton reduced-fat sour cream 3/4 c grated Parmesan cheese 3/4 c fat free milk 1/2 cup (2 oz) crumbled reduced-fat feta cheese 1/2 cup diced onion 1/2 cup fat-free mayonnaise 1 tbsp red wine vinegar 1/4 tsp freshly ground black pepper 2 garlic cloves, crushed
1. Preheat oven to 350. 2. Split each pita 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 1 hour or until soft. 4. Place artichokes and next 11 ingredients in a 3-quart electric slow cooker; stir well. Cover and cook on LOW for 1 hour. Drain tomatoes, and stir into dip. Cover and cook 1 hour. Serve warm with toasted pita wedges.
