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Taste of Home

Slow-Cooker Artichoke-Spinach Dip

TOTAL TIME: Prep: 20 min. Cook: 2 hours YIELD: 24 servings.
Little extras, like crumbled feta and red wine vinegar, take this creamy dip of artichoke hearts, spinach and Parmesan to the next level. Just throw the whole nine yards into a slow cooker and this dip is good to go on game day. —Alyssa Janis, Green Bay, Wisconsin

Ingredients

  • 2 cans (14 ounces each) water-packed artichoke hearts, drained and chopped
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup sour cream
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 3/4 cup grated Parmesan cheese
  • 3/4 cup 2% milk
  • 1/2 cup crumbled feta cheese
  • 1/3 cup mayonnaise
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon coarsely ground pepper
  • 1 package (8 ounces) cream cheese, cubed
  • Sweet red pepper slices and tortilla chip scoops

Directions

  • 1. Combine first 11 ingredients until well blended. Add cream cheese.
  • 2. Place artichoke mixture in a greased 3- or 4-qt. slow cooker; cook, covered, on low for 2 hours. Stir; cover and keep warm. Serve with red pepper slices and tortilla chip scoops.

Nutrition Facts

1/4 cup: 112 calories, 9g fat (4g saturated fat), 22mg cholesterol, 217mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 4g protein.

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