Slow Cooker Spinach Artichoke Dip
Submitted by Gena Beaber
Ingredients
- 10 oz. fresh baby spinach roughly chopped or frozen spinach thawed & squeezed dry
- 13.75 oz. can quartered artichoke hearts chopped and drained
- 8 oz. low-fat cream cheese cut into cubes
- 1 cup light sour cream or plain Greek yogurt
- 1 cup shredded Mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/3 cup finely chopped white or red onion
- 4 cloves garlic minced
- 1/2 tsp. black pepper
- 1/4 tsp. salt
Instructions
- Combine all ingredients in a large mixing bowl and stir until evenly combined. Transfer mixture to a slow cooker, that has been misted with cooking spray. Cook on low for 3-4 hours or on high for 2 hours, or until dip is completely warmed through and cheese is melted. Give the dip a good stir and season with extra salt and pepper if needed. Transfer to a serving dish, and serve warm with chips, bread, pita chips or crackers.
Notes
“It’s so easy to make and it tastes very good. I make it when we go camping so you can snack on it when you want. Also makes a nice party dish to take somewhere. People have asked me to bring it to carry ins.” ~ Gena Beaber