Personally, I’m not much of a dip person. I’d probably prefer to just eat the chips as they are. However, I always crave Spinach Artichoke Dip whenever I’m looking through a menu at restaurants! I typically resist the urge, but it’s definitely my fave when it comes to the dip world. Just serve it to me with some good pita chips, pita bread, or the BEST veggie chips ever and I’m sold! Anyone want to volunteer to come over and do that right now? Anyone?
Let’s talk about the super secret magical ingredient that makes this Slow Cooker Spinach Artichoke Dip deliciously healthy without making it taste healthy. Whenever I’m making something that requires a lot of cheese, I just replace some (not all) of the cheese with a cauliflower puree that I make by simply blending steamed cauliflower and a small amount of milk together. Then I mix it with the cheese, and it’s soooooo good! This is one of my favorite healthy eating swaps to make and have used it in my Healthy Mac and Cheese and Healthy Cauliflower Mushroom Pizza recipes!
Also, I use this handy dandy slow cooker for all of my slow cooker recipes. It’s my absolute fave because it’s programmable and cooks really really well! However, today I was at my sister’s house and she tried out my Barbecue Salmon & Quinoa recipe for the first time in her slow cooker, which is smaller than mine and a different brand. We discovered that having different slow cookers might affect the time it takes to make the recipe, so be sure to adjust the time as needed. My favorite way to ensure that the recipe comes out to par? Taste test along the way! 🙂
Here’s the recipe for the best ever healthy Slow Cooker Spinach Artichoke Dip!
Slow Cooker Spinach Artichoke Dip
- 1 cup cauliflower (1/3 head)
- 2/3 cup unsweetened almond milk
- 1 small can artichoke hearts
- 2 cups spinach
- 1/2 cup mozzarella
- 2 tsp crushed garlic
- 1 tsp pepper
- In a microwave steamer, lightly steam the cauliflower for about 3 minutes.
- Blend the steamed cauliflower and almond milk until a puree texture is created.
- Pour the puree, artichoke hearts, spinach, mozzarella, and garlic in the slow cooker.
- Cook on high for 1 hour, stirring it after every 20 minutes.
- Top with pepper and serve!