This Slow Cooker Spinach-Artichoke Dip is always a party favorite—perfect for upcoming graduation gatherings, Father’s Day festivities or backyard potlucks. Serve it with your favorite gluten-free crackers, tortilla chips, or fresh veggies.
Slow Cooker Spinach-Artichoke Dip is easy to put together, can serve a small crowd, and is ready in 2 hours. And if you happen to have any leftovers (doubtful), they are delicious heated up the next day in the microwave, or even mixed with eggs in a delicious scramble for a decadent breakfast.
Instead of the usual crackers, this time I served the dip with RW Garcia’s MixtBag Tortilla Chips in the Veggie & White Corn variety. Made with corn and a variety of veggies (beets, carrots, tomatoes, spinach along with garlic and onion), these simple tortilla chips are seasoned simply with sesame, sea salt and a hint of lime. Not only are these chips tasty (no fakey flavoring ingredients), they are pretty, too, don’t you think? Disclosure: RW Garcia’s sent me the tortilla chips to sample, but I was not paid for this post or recipe, and all opinions are my own.
If you’d like to double this recipe, increase the cooking time by another 1/2 – 1 hour. Note that doubling the recipe will result in a thicker layer of dip, but you won’t need to double the amount of mozzarella since it’s used as the topping.
- 12 ounces reduced-fat cream cheese, softened
- 1 cup shredded Parmesan-Romano cheese blend (or 1/2 cup of each)
- 3/4 cup light mayonnaise
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (8-ounce) package frozen artichoke hearts, thawed and roughly chopped
- 1/2 cup finely chopped red, yellow or orange bell pepper
- 2 teaspoons minced garlic
- 1/4 teaspoon garlic salt
- 1/4 teaspoon Tabasco sauce
- 1 cup shredded part-skim mozzarella cheese
- In a medium mixing bowl, stir together all ingredients except for the mozzarella cheese. Mix thoroughly. Spray slow cooker crock lightly with cooking spray. Transfer dip mixture to rock and smooth it into an even layer.
- Cover and cook 1 1/2 hours on LOW.
- Sprinkle mozzarella over the top of the dip. Cover and cook an additional 1/2 hour until mozzarella is melted.
- To serve, switch slow cooker to the WARM setting.