Cheesy Spinach Artichoke Dip

Ingredients:

• 1/3 cup chopped sun-dried tomatoes, packed w/o oil
• 1 cup boiling water
• 1-14oz can quartered artichoke hearts, drained and coarsely chopped
• 1-10oz pkg frozen chopped spinach, thawed, drained, and squeezed dry
• 1-8oz tub light cream cheese, softened
• 1-8oz tub light sour cream
• 3/4 cup grated parmesan cheese
• 3/4 cup milk
• 1/2 cup (2oz) crumbled feta cheese
• 1/2 cup diced onion
• 1/2 cup mayo
• 1/4 teaspoon pepper
• 2 garlic cloves, crushed

Place all remaining ingredients in a slow cooker (3.5 qt is recommended), stir well. Cover with lid; cook on low heat setting for 1 hours. Drain tomatoes, if using, and stir into dip. Cover and cook 1 more hour.

Servings: 21
Time to Prepare: 10 minute prep, 2 hour cook

Submitted By: Cheryl
Original Source: Southern Living "Slow Cooker Cookbook"

Comments:
I omit the sun dried tomatoes, based entirely on preference. I also use 4oz of feta instead of 2oz, because a 4oz container is the smallest I can find.

My slow cooker also has a "warm" temperature, so this can be made well in advance of serving, then switch to warm after the 2 hour cooking time.

This is great served with pita chips, tortilla chips, or my favorite, Tostitos Flour Tortilla chips