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Slow Cooker Spinach Artichoke Dip Recipe

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4.4 from 14 reviews

This Slow Cooker Spinach Artichoke Dip is a creamy, cheesy, and flavorful appetizer perfect for parties and gatherings. Made with fresh spinach, artichoke hearts, low-fat cream cheese, and a blend of cheeses, it’s slow-cooked to perfection, allowing all the flavors to meld beautifully. Serve warm with chips, crackers, or fresh veggies for a crowd-pleasing treat.

Ingredients

Dip Ingredients

  • 1 (10-ounce) bag fresh baby spinach, roughly chopped
  • 1 (13-ounce) can quartered artichoke hearts, chopped and drained
  • 1 (8-ounce) brick low-fat cream cheese, cut into 1-inch cubes
  • 1 cup light sour cream or plain Greek yogurt
  • 1 cup shredded Mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup finely-chopped white or red onion
  • 4 cloves garlic, minced
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon fine sea salt

Instructions

  1. Combine all ingredients: Gather all your ingredients including fresh spinach, chopped artichoke hearts, cream cheese cubes, sour cream or Greek yogurt, shredded Mozzarella, Parmesan cheese, chopped onion, minced garlic, black pepper, and sea salt.
  2. Add ingredients to slow cooker: Place all of the ingredients into the bowl of a small slow cooker. Give them a brief toss to ensure the ingredients are evenly distributed.
  3. Slow cook the dip: Cover the slow cooker and cook the mixture on low for 2 to 3 hours or on high for 1 hour. Cook until the cheeses are fully melted and the dip is hot throughout.
  4. Stir and season: Once cooked, stir the dip thoroughly to combine all ingredients evenly. Taste and adjust the seasoning by adding more salt or pepper if desired.
  5. Serve warm: Transfer the warm dip to a serving bowl and serve immediately. Pair it with your favorite dippers such as crackers, toasted bread, or fresh vegetables for a delicious appetizer.

Notes

  • You can substitute light sour cream with plain Greek yogurt for a tangier flavor and added protein.
  • If you prefer a thicker dip, cook on low for the full 3 hours to allow more liquid to evaporate.
  • For a spicier kick, add a pinch of cayenne pepper or red chili flakes to the mix before cooking.
  • This dip can be kept warm in the slow cooker on the ‘warm’ setting for up to an hour before serving.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.

Find it online: https://bitezly.com/slow-cooker-spinach-artichoke-dip-recipe/