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Close up of creamy spinach artichoke dip in a large bowl for a crowd.
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Slow Cooker Spinach Artichoke Dip

Course Side Dish
Cuisine American
Cook Time 3 hours
Total Time 3 hours
Servings 8 Servings
Calories 95kcal
Author Christine McMichael

Equipment

Ingredients

  • 1 cup plain yogurt
  • 1 8 oz. low fat cream cheese
  • 1 cup mozzarella
  • 1/2 cup grated parmesan
  • 2 tsp minced garlic
  • salt/pepper to taste
  • 1 14 oz. can artichoke hearts
  • 6 cups spinach or more, if desired
  • 1/4 cup chopped red onion
  • 1/2 medium lemon juiced

Instructions

  • Mix the yogurt with 1 Tbsp of warm water until smooth.
  • Combine the yogurt, cream cheese, mozzarella, parmesan, garlic, salt, pepper, and artichoke hearts together in the slow cooker.
  • Cook on low for 2 hours.
  • Stir the ingredients.
  • Add in the spinach, chopped red onion, and lemon.
  • Cook on low for another hour.
  • Serve and enjoy!

Notes

  • Homemade spinach artichoke dip can be stored in the refrigerator for 4-5 days in an airtight container.
  • Have leftover spinach artichoke dip? Put it back in the slow cooker with a little extra milk and add in cooked pasta for Spinach Artichoke Dip Pasta! So yummy for dinner.

Nutrition

Calories: 95kcal | Carbohydrates: 4g | Protein: 9g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 212mg | Potassium: 201mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2262IU | Vitamin C: 11mg | Calcium: 195mg | Iron: 1mg