Cheesy Spinach-Artichoke Dip

• 11 (6-inch) pita bread rounds
• 1/3 cup chopped sun-dried tomatoes, packed without oil
• 1 cup boiling water
• 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 low-fat sour cream
• 3/4 cup grated Parmesan cheese
• 3/4 cup fat-free milk
• 1/2 cup (2 ounces) crumbled reduced-fat feta cheese
• 1/2 cup diced onion
• 1/2 cup fat-free mayonnaise
• 1 tablespoon red wine vinegar
• 1/4 teaspoon freshly ground pepper
• 2 garlic cloves, crushed

1. Preheat oven to 350u0b0.
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 350u0b0 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. 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.

bread, tomatoes, boiling water, quartered artichoke hearts, light cream cheese, sour cream, parmesan cheese, milk, feta cheese, onion, mayonnaise, red wine vinegar, freshly ground pepper, garlic

Taken from www.myrecipes.com/recipe/cheesy-spinach-artichoke-dip (may not work)