Slow Cooker Artichoke-Spinach Dip Recipe

3 1 1
Slow Cooker Artichoke-Spinach Dip Recipe
Slow Cooker Artichoke-Spinach Dip Recipe photo by Taste of Home
Publisher Photo

Slow Cooker Artichoke-Spinach Dip Recipe

Read Reviews
3 1 1
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours

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 (8 ounces) 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

Combine first 11 ingredients until well blended. Add cream cheese.
Place artichoke mixture in a greased 3- or 4-qt. slow cooker; cook, covered, on low about 2 hours. Stir; cover and keep warm. Serve with red pepper slices and tortilla chip scoops. Yield: 24 servings.
Originally published as Slow Cooker Artichoke-Spinach Dip in Taste of Home September/October 2016, p62

Nutritional Facts

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

  • 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 (8 ounces) 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
  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 about 2 hours. Stir; cover and keep warm. Serve with red pepper slices and tortilla chip scoops. Yield: 24 servings.
Originally published as Slow Cooker Artichoke-Spinach Dip in Taste of Home September/October 2016, p62

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSlow Cooker Artichoke-Spinach Dip

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
rcoker09 User ID: 4204043 252960
Reviewed Aug. 21, 2016

"I was intrigued with the additions of red wine vinegar and feta cheese to this classic dip but was disappointed. You really couldn't taste them. I was also disappointed in the dip's lack of creaminess."

Loading Image