Cheesy Spinach-Artichoke Dip

Cheesy Spinach-Artichoke Dip
Photo by Oxmoor House

Ingredients

  • 1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
  • 1/3 cup chopped sun-dried tomatoes, packed without oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon freshly ground pepper
  • 1/3 cup chopped sun-dried tomatoes, packed without oil
  • ½ cup diced onion
  • + 21 more ingredients
    • 1 (8-ounce) carton low-fat sour cream
    • ¾ cup fat-free milk
    • ¾ cup fat-free milk
    • ½ cup fat-free mayonnaise
    • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
    • ¼ teaspoon freshly ground pepper
    • 11 (6-inch) pita bread rounds
    • ¾ cup grated Parmesan cheese
    • ¾ cup grated Parmesan cheese
    • ½ cup diced onion
    • ½ cup fat-free mayonnaise
    • 11 (6-inch) pita bread rounds
    • 1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
    • 1 (8-ounce) carton low-fat sour cream
    • 1 cup boiling water
    • 1 (8-ounce) tub light cream cheese, softened
    • 1 (8-ounce) tub light cream cheese, softened
    • ½ cup (2 ounces) crumbled reduced-fat feta cheese
    • ½ cup (2 ounces) crumbled reduced-fat feta cheese
    • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
    • 1 cup boiling water

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...

View full recipe at My Recipes

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