Spinach Artichoke Dip [Slow Cooker]
This creamy, crowd-pleasing dip comes together with ease in your crock pot. Leave it in the slow cooker all party long to keep it warm for serving with perfect, melty cheese in every bite. Whole-wheat bread and raw veggie dippers allow you to dig in without the guilt.
ingredients
1 (16 ounce) bag frozen chopped spinach, thawed and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
8 ounces reduced-fat cream cheese, cut into cubes
8 ounces reduced-fat sour cream
½ cup shredded whole-milk mozzarella cheese
½ cup grated Parmesan cheese
½ teaspoon garlic powder
¼ teaspoon crushed red pepper
¼ teaspoon salt
¼ teaspoon ground pepper
4 cups sliced vegetables, such as carrots and bell peppers
16 slices whole-wheat baguette (1/2 inch thick), toasted
method
Combine 16 ounces spinach, 14 ounces artichoke hearts, 8 ounces cream cheese, 8 ounces sour cream, 1/2 cup mozzarella, 1/2 cup Parmesan, 1/2 teaspoon garlic powder, 1/4 teaspoon crushed red pepper, 1/4 teaspoon salt and 1/4 teaspoon pepper in a 4-quart slow cooker. Cook on High for 2 hours. Stir and serve with 4 cups sliced vegetables and 16 baguette slices.
notes
Make sure that you drain the artichokes thoroughly and pat them dry, as excess moisture can be the primary cause of a watery dip.
While this type of dip can be prepared on the stovetop using a Dutch oven or heavy saucepan, it is much easier to make in a slow cooker, especially when entertaining guests.
We like the mozzarella in this dip because it's creamy and flavorful, but you can substitute it with another meltable cheese such as Gruyère, Halloumi or Cheddar. Additionally, you don't have to stick with spinach. You can also try using kale.
When filling your slow cooker, a general rule of thumb is that the ingredients should reach about half to two-thirds of the way up the sides of the cooker. If it's too full, the ingredients won't cook properly.
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