Crockpot Spinach Artichoke Dip

This Crockpot Spinach Artichoke Dip is a mix of spinach, artichoke hearts and three types of cheese, all baked to creamy perfection in your slow cooker. An easy appetizer that's great with a variety of dippers and is always a hit at parties. So cheesy and delicious, you'll never believe it's lightened up!

Course Appetizer, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 2

Total Time 2 15

Servings servings

Calories 115

Author Kim

Ingredients

1 tablespoon minced garlic
1 small onion diced (about 1 cup diced)
1 (14 ounce) can artichoke hearts drained and chopped
1 (12 ounce) bag or 9 ounce box chopped frozen spinach thawed and water squeezed out*
1/2 cup almond milk or other preferred milk
1/2 cup crumbled feta cheese
3/4 cup grated parmesan cheese
1/4 teaspoon black pepper or to taste
1 (8 ounce) package Greek yogurt light cream cheese (or 1/3 less fat cream cheese) softened
crackers, toasted bread or chips for serving

Instructions

Sauté onion and garlic in small pan (you can add to crockpot without cooking, but it will taste better to precook).
Place sautéed onion and garlic in slow cooker along with artichoke hearts, spinach, milk, feta, parmesan, and black pepper. Stir to combine. Top with cream cheese.
Cover and cook on high heat for 2 hours or on low heat for 3-4 hours.
Uncover and stir until everything is well combined. Keep on warm setting until you are ready to serve. Enjoy with crackers, chips or toasted bread.

Video

Notes

*I put my thawed spinach in a kitchen towel and squeeze really good to get all of the water out.

Leftovers: When kept in the refrigerator in an airtight container, this recipe will stay fresh for up to about 4 days. You can reheat in the oven until warmed through, or you can microwave individual portions.

If you are re-heating the dip you may need to add 1-2 tbs milk, if dried out.

Nutrition