Rich, creamy, and oh-so delicious, Slow Cooker Spinach Artichoke Dip (Dairy-Free, Gluten-Free) will be the hit of your next party or gathering!
You guys, I almost didn’t post this recipe.
Because between wrapping up our 9-week renovation project, getting ready to host Thanksgiving, preparing to launch my first product here on Real Food Whole Life (I CANNOT wait to share more on that soon), and keeping up with my day-job, there just haven’t been enough hours in the day to keep up with the blog this past week.
But then I tested this recipe for the final time and went completely crazy for it. Like, as soon as it was done cooking I stood there over the slow cooker and downed several servings of the stuff.
I didn’t even care that it was burning my mouth. I literally had to stop myself from eating the entire batch so I could take some photos.
And then after I put the leftovers in the fridge, I found myself going back later that night and standing in front of the fridge dipping back into it. I’ll admit it. I’m addicted to this stuff.
To be fair, spinach artichoke dip has always been a favorite of mine.
I haven’t actually eaten any in years, though, because it’s usually loaded with processed ingredients and tons of cheese.
I was so skeptical that it could be recreated in a dairy-free version, in fact, that I didn’t even try for a long time.
Around the holidays, though, the craving comes on strong, and so I finally motivated to test a version that was filled with good-for-you ingredients, and that tasted as crave-worthy as the original.
It took a couple of attempts, but this version is so darn close to the original that it’s worthy of any party or gathering you have planned.
Plus it’s super easy to throw together and feeds a crowd. It doesn’t get much better than that!
Okay, now I hope I haven’t oversold it, but in my option this dip really is that good.
So good in fact that I’m staying up late on a Friday night after trying to put my kitchen back together so I can get you guys this recipe as soon as humanly possible.
Because you need this recipe in your life.
I already texted my sister and asker her to bring this to our family Thanksgiving, as it makes the perfect holiday party dip since it can be made ahead and kept warm until guests arrive.
If you need an appetizer to round our your Thanksgiving festivities this year, I highly recommend this one.
But really, this dip works anytime of year. Serve it with crusty bread, corn chips, or rice crackers. If you’re avoiding grains, sliced cucumber or carrots would also make great dipping options.
Whatever you do, though, I hope you make this one soon. Now, let’s make some Slow Cooker Spinach Artichoke Dip!!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Stirring in a few tablespoons of mayonnaise or veganaise at the end of the cooking time adds an extra creamy layer that makes this dip taste almost identical to its dairy-laden counterpart. If you’re not a fan of mayo, though, feel free to skip it.
2 | If you’re feeding a large crowd, this recipe can be doubled or even tripped. You’ll need to add additional time to the cooking process, so experiment with your slow cooker to find the perfect timing.
3 | Turn this into a main dish by adding 1-2 pounds of boneless, skinless chicken breast or thighs. You’ll just need to adjust the time up to allow the chicken to cook fully, usually 4-5 hours on high or 6-7 on low. Be sure to give it a stir once or twice to avoid burning around the edges.
You can also try out this instant pot spinach artichoke chicken recipe!
THIS RECIPE IS . . .
Slow Cooker Spinach Artichoke Dip (Dairy-Free, Gluten-Free)
- 1 cup raw cashews
- 1 cup plain unsweetened almond milk (or any non-dairy milk)
- 2 garlic cloves roughly chopped
- 1 teaspoon kosher salt
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 8-oz bag frozen spinach, defrosted and squeezed very dry
- 2 14-oz cans artichoke hearts, drained, rinsed, and roughly chopped
- 1 8-oz can diced water chestnuts, drained and rinsed
- 2 tablespoons nutritional yeast optional*
- 3 tablespoons avocado mayonnaise or veganaise**
- Freshly ground pepper to taste
Slow Cooker Intructions:
Pulse the cashews in a blender until a fine powder forms. You’re looking for a flour-like consistency. Be careful not to overmix or you’ll end up with cashew butter.
Add the almond milk, garlic, salt, lemon juice and mustard. Blend on high until smooth.
Pour the liquid into a 4-quart slow cooker. Add the spinach, artichoke hearts, water chestnuts, and nutritional yeast (if using). Stir until well combined.
Cover and cook on high for 2 hours or low for 3-4 hours, or until warm and bubbly.
Uncover and stir in the mayonnaise or veganaise. If the dip seems dry, add an extra splash of almond milk. Taste and add additional salt or freshly ground pepper to taste. Serve warm or at room temperature.
**Avocado mayonnaise is made with avocado oil and is usually free of canola and soy oil, which is why I recommend it over regular mayo. Veganaise is an egg-free, vegan alternative to mayo, and is a great choice if you’re avoiding eggs or want to keep this dish completely plant-based.
Want to turn it into a main dish by adding chicken? See this instant pot spinach artichoke chicken recipe here!
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