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Delicious Spinach Artichoke Dip Recipe in Slow Cooker

Yes, you can make a fresh spinach dip in the slow cooker (and it’s better that way)
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 7 serves

Equipment

  • slow cooker
  • rubber spatula
  • cutting board
  • knife
  • spoon

Ingredients

  • 1 10 oz. bag of fresh baby spinach, roughly chopped
  • 1 13.75 oz. can of quartered artichoke hearts, chopped and drained
  • 1 8 ounce brick low-fat cream cheese, cut into 1-inch cubes
  • 1 cup light sour cream or plain Greek yogurt
  • 1 cup shredded Mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ⅓ cup finely chopped white or red onion
  • 4 cloves garlic minced
  • ½ tsp. black pepper
  • ¼ tsp. salt

Instructions

Grease the Bowl:

  • Give your slow cooker a quick spritz with cooking spray so nothing sticks.

Pile It In:

  • Add all your ingredients to the bowl—yes, even that mountain of fresh spinach that looks like it’ll never fit (don’t worry, it wilts beautifully).

Mix Gently:

  • Use a spoon or spatula to gently combine everything. It doesn't have to be perfect; things will melt and blend as they cook.

Set It & Forget It:

  • Cook on Low for 3–4 hours, or on High for about 2 hours. You’re aiming for fully melted cheese and hot, gooey goodness throughout.

Final Stir:

  • Just before serving, give it a good stir to bring all the melted textures together. Taste it. Add salt, pepper, or heck, more Parmesan if you're feeling bold.

Serve Hot:

  • Scoop it into a warm bowl and surround it with dippers: pita chips, crusty bread, tortilla chips... even veggies if you're balancing out the cheese.