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Slow Cooker Spinach Artichoke Dip

 Slow Cooker Spinach Artichoke Dip
This rich and creamy dip is perfect for special occasions. It tastes especially good when served warm with crackers. The red onion adds flavor and color. —Jan Haberstich, Waterloo, Iowa
12 ServingsPrep:10 min. Cook: 2 hours


  • 1 can (14 ounces) water-packed artichoke hearts, drained and chopped
  • 1 cup fresh baby spinach, chopped
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/3 cup chopped red onion
  • 1/4 teaspoon garlic powder
  • Assorted crackers or sliced breads


  • Place the first eight ingredients in a 1-1/2-qt. slow cooker; stir to
  • combine. Cook, covered, on low 2 to 2-1/2 hours or until heated
  • through.
  • Stir to blend. Serve with crackers. Yield: 12 servings (1/4 cup
  • each).
Nutritional Facts: 1/4 cup (calculated without crackers) equals 127 calories, 11 g fat (3 g saturated fat), 15 mg cholesterol, 217 mg sodium, 3 g carbohydrate, trace fiber, 4 g protein.

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Slow Cooker Spinach Artichoke Dip (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.