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Slow Cooker Spinach & Artichoke Dip Recipe

Slow Cooker Spinach & Artichoke Dip Recipe

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
TOTAL TIME: Prep: 10 min. Cook: 2 hours YIELD:32 servings


  • 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


  • 1. In a greased 4-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 2-3 hours or until heated through. Serve with crackers and/or cucumber slices. Yield: 8 cups.

Nutritional 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.

Reviews for Slow Cooker Spinach & Artichoke Dip

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Reviewed Jan. 2, 2017

"This dip is outstanding!!!"

Reviewed Mar. 17, 2016

"I've already made this dip twice for potlucks. It's delicious and so easy to make. Definitely going in the recipe box!"

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