Slow Cooker Spinach Artichoke Dip
Slow-cooker spinach artichoke dip is the perfect appetizer to feed a crowd. It only takes 5 minutes to prep, uses fresh spinach and has no mayo in it!
Ingredients
- 8 ounces cream cheese
- 1.5 cups fresh spinach (chopped, see note 1)
- 7 ounces artichoke hearts (drained and chopped)
- ½ cup Greek yogurt (unsweetened, see note 2)
- ½ cup parmesan cheese (grated)
- ½ cup mozzarella cheese (shredded)
- 1 teaspoon garlic powder
- black pepper (a generous pinch)
- salt (a pinch)
- 1 teaspoon dried oregano
Instructions
- Put all the ingredients in your slow cooker and give everything a good mix so that all the seasonings are distributed as evenly as possible. Cover with lid and cook on HIGH for 1-1.5 hours or on LOW for 2-3 hours.
- Serve warm! Best served right away or when kept on WARM in your slow cooker.
Notes
- You can use less spinach or slightly increase it to 2 cups (which is about 2 ounces of fresh spinach). Adding more than that would make this dip very thick so you might need to add extra yogurt.
- Greek yogurt can be substituted with natural yogurt or sour cream.
- The number of servings can vary. This will depend on many factors: whether you will be serving other appetizers/snacks at your party, how long your party will last but most importantly while I can enjoy only a teaspoon of this dip on my cracker you might enjoy a full tablespoon. For this reason, take the serving number as a guide only. I counted with a ⅓ cup of dip per person.
- I cook this on HIGH for 1 hour (if 1 hour does not seem to be enough add an extra 30 minutes. It should not need more than this.) You can cook it on LOW for 2-3 hours (check if the dip is warm and the cheese is melted).
Nutrition
Calories: 217 kcal (11%), Carbohydrates: 6 g (2%), Protein: 10 g (20%), Fat: 17 g (26%), Saturated Fat: 10 g (63%), Polyunsaturated Fat: 1 g, Monounsaturated Fat: 5 g, Trans Fat: 0.002 g, Cholesterol: 52 mg (17%), Sodium: 445 mg (19%), Potassium: 151 mg (4%), Fiber: 1 g (4%), Sugar: 2 g (2%), Vitamin A: 1350 IU (27%), Vitamin C: 2 mg (2%), Calcium: 218 mg (22%), Iron: 1 mg (6%)
Tried this recipe?Let us know how it was!