Try this Cheesy Spinach-Artichoke Dip recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350°.
Split each pita bread in half horizontally; cut each half into 6 wedges. Plave pita wedges in a single layer on baking sheets; bake at 350° for 10 minutes or until toasted.
Combine sun-dried tomatoes and boiling water in a bowl; let stand for 1 hour or until soft.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (102g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 145 | ||
Calories from Fat: 106 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 13.2mg | 4 % | |
Sodium 395mg | 14 % | |
Potassium 53.6mg | 1 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.1g | ||
Protein 6.1g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 145
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