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.