Slow Cooker Spinach Artichoke Dip (No Mayo)
Creamy, melty spinach artichoke dip made right in the slow cooker with no mayo, and no pre-cooking, just dump everything in and let the crockpot do the work. Perfect for parties, game day, or the holidays.
Equipment
Ingredients
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 4 cups loosely packed fresh baby spinach, roughly chopped
- 8 ounces full-fat cream cheese
- ½ cup plain Greek yogurt (whole or 2%)
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ½ teaspoon granulated garlic
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Assemble: Add all the ingredients to a 3- or 4-quart slow cooker. Stir gently to combine. Cover and cook on low for 2-3 hours, or until everything is melted and creamy.
- Stir And Finish: Uncover and stir well to fully incorporate the ingredients. If the dip seems too thick, stir in 1-2 tablespoons of milk or water to loosen slightly.
- Serve Warm: Serve warm with sliced baguette, crackers, or fresh veggies.
Notes
- Prep Ahead: If you’re prepping it ahead, you can mix everything in the slow cooker insert, refrigerate, then cook it when you’re ready. Holding it on warm for too long can cause it to split a bit, so this is my preferred method.
- Stir: Unlike most slow cooker recipes (where lifting the lid too many times can cause issues), I recommend lifting the lid to stir once or twice during cooking to keep the sides from browning. Then be careful not to over cook, or the dip may separate.
- Don’t Use Non-Fat Yogurt: It will likely split and give the dip a watery consistency.
Nutrition
Serving: 1 (of 10) | Calories: 136kcal | Carbohydrates: 4g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 32mg | Sodium: 470mg | Potassium: 127mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1512IU | Vitamin C: 3mg | Calcium: 118mg | Iron: 0.4mg
