This slow cooker spinach artichoke dip is lower in fat yet wonderfully creamy. Simply throw all the ingredients in your slow cooker and let it bubble away. Served with fresh vegetables and crackers, it’s sure to be a new family appetizer favorite!
Serving Size: ⅓ cup (81g)
Prep Time: 10 minutes
Total Time: 2 hours and 10 minutes
Nutrition Facts: 104 calories / 7g carbs / 7g protein / 5.5g fat
- 1 (12-ounce) bag (340g) frozen chopped spinach
- 1 (14-ounce, 8-10 pieces) can (397g) Goya artichoke hearts (drained and roughly chopped)
- 8 ounces (226g) “Philadelphia” 1/3 less fat cream cheese (cubed)
- 1 cup (226g) plain lowfat Greek yogurt
- ½ cup (56g) “Kraft” shredded part-skim mozzarella cheese
- ⅓ cup (38g) shredded parmesan cheese
- ½ teaspoon garlic powder
- ¼ teaspoon salt (or more to taste)
- ¼ teaspoon black pepper (or more to taste)
- ¼ teaspoon crushed red pepper (optional)
- In a slow cooker, add the frozen spinach, artichoke hearts, cubed cream cheese, Greek yogurt, mozzarella cheese, Parmesan cheese, garlic powder, salt, and pepper. Stir to combine. Cover and cook on high for 2 hours.
- Just before serving stir in the red pepper flakes if using. Season to taste with additional salt and pepper. Serve immediately with fresh vegetables and crackers (macros not included).
- Store leftover dip in an airtight container in the fridge for up to 5 days.
- Leftovers taste best reheated in a foil-covered pan at 350 F for 20-25 minutes, or until bubbly. However, small portions can be heated in the microwave.
- No need to thaw the spinach before adding it into the slow cooker.
- You can use 12 ounces of fresh baby spinach. Just be sure to check on the dip after 1 hour. Add a small splash of water if the dip is too thick and is starting to burn on the bottom.
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