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Slow Cooker Spinach and Artichoke Dip on a Cracker
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5 from 5 votes

Spinach and Artichoke Dip in Slow Cooker

My Spinach and Artichoke Dip in Slow Cooker recipe is rich, cheesy and tangy with Greek yogurt; an easy, creamy dip for game days or parties.
Prep Time5 minutes
Cook Time3 hours
Total Time3 hours 5 minutes
Course: Appetizer, Slow Cooker
Cuisine: American
Keyword: Appetizers, Artichoke, Cream Cheese, Crockpot, Dips, Slow Cooker, Spinach
Servings: 20
Calories: 152kcal
Author: Eva Filer

Equipment

  • 3 Quart Slow Cooker
  • Measuring Cups
  • Spatula

Ingredients

  • 1 cup frozen spinach, packed thawed
  • 2 8- ounce bricks cream cheese full fat
  • 1 ½ cups artichoke hearts drained and chopped
  • 1 ½ cups mozzarella cheese
  • 1 cup Greek yogurt, plain
  • 1 cup parmesan cheese
  • ½ cup mayonnaise
  • 1 small yellow onion minced
  • 4 cloves garlic minced

Instructions

  • Thaw and strain your spinach. I like to let it thaw overnight in a colander with a bowl under, then squeeze it well.
  • Add all ingredients into the base of a small slow cooker (lightly coated with non-stick spray), with the spinach on the bottom.
  • Cook for 3-4 hours on LOW, stirring periodically; this ensures everything melts evenly and is well mixed.

Notes

  • Be sure to thaw your spinach and use a towel to squeeze out as much moisture as possible before adding to the dip; excess liquid will make the dip watery, so don’t skip this step.
  • Use freshly shredded cheeses to ensure the most cohesive melt.
  • Spray the inside of your Crockpot with non-stick spray for the easiest cleanup.
  • Use a larger crockpot and adjust your cooking time slightly.

Nutrition

Calories: 152kcal | Carbohydrates: 4g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 369mg | Potassium: 79mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1205IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 0.3mg
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