Recipe(tried): Mediterranean Beef Soup and Cheesy Spinach Artichoke Dip with Pita Wedges

We recently enjoyed the company of friends from Massachusetts who are visiting down here in sunny (but cool) FL this past week.

While here, she made these two recipes and said she had gotten them from a little recipe book she had picked up at the grocery store on crock-pot cooking. Unfortunately, she didn't have the name of the booklet, so I can't include it here. Both recipes are made in the SMALL crock-pots.

Both of the recipes are good low-fat recipes.

The Cheesy Artichoke Spinach hot dip was one of the best things I ever tasted! I could have sat there and just ate it with a spoon and forgotten about dinner!

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, squeezed dry
1 (8-ounce) tub light cream cheese, softened
1 (8-ounce) carton low-fat sour cream
cup grated Parmesan cheese
cup fat-free milk
cup (2 ounces) crumbled reduced-fat feta cheese
cup diced onion
cup fat-free mayonnaise
1 tablespoon red wine vinegar
teaspoon freshly ground pepper
2 garlic cloves, crushed

1. Preheat oven to 350.

2. Split each pita bread in half horizontally. Cut each half into 6 wedges. Place wedges in single layer on baking sheets and bake 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 all remaining ingredients in a 3 quart slow cooker. Stir well. Cover with lid and cook on low heat setting 1 hour.

5. Drain tomatoes, stir into dip, and cook an additional hour.

Serve warm with toasted pita wedges.

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This recipe is SO simple, but so tasty and full of flavor.

Mediterranean Beef Soup

2 medium zucchini (about 1 lbs) cut into bite-size pieces
1 large onion, cut into 6 wedges
1 (2-inch) cinnamon stick
lbs beef stew meat, cut into -inch cubes
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano, undrained
tsp black pepper
Cooking spray
3 cups hot cooked orzo (about 1 cups uncooked)

Place first six ingredients in a 3 quart electric slow cooker coated with cooking spray.
Stir well. Cover with lid and cook on high heat setting 1 hour. Reduce to low heat setting and cook 7 to 9 hours. Discard cinnamon stick. Serve over orzo.

Recipe says this makes 7 servings, but I have fed 9, served a few second helpings, and still had leftovers!


Hope you enjoy these as much as we did.

Love, June