Slow-Cooker Spinach & Artichoke Dip

Total Time

Prep: 10 min. Cook: 2 hours

Makes

8 cups

Updated: Jul. 29, 2022
With this creamy dip, I can get my daughters to eat spinach and artichokes. We serve it with chips, toasted pita bread or fresh veggies. —Jennifer Stowell, Montezuma, Iowa
Slow-Cooker Spinach & Artichoke Dip Recipe photo by Taste of Home

Ingredients

  • 2 cans (14 ounces each) water-packed artichoke hearts, drained and chopped
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 jar (15 ounces) Alfredo sauce
  • 1 package (8 ounces) cream cheese, cubed
  • 2 cups shredded Italian cheese blend
  • 1 cup shredded part-skim mozzarella cheese
  • 1 cup shredded Parmesan cheese
  • 1 cup 2% milk
  • 2 garlic cloves, minced
  • Assorted crackers and/or cucumber slices

Directions

  1. In a greased 4-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low 2-3 hours or until heated through. Serve with crackers and/or cucumber slices.

Nutrition Facts

1/4 cup (calculated without crackers): 105 calories, 7g fat (4g saturated fat), 21mg cholesterol, 276mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 6g protein.