Slow-Cooker Spinach Artichoke Dip

Slow-Cooker Spinach Artichoke Dip

1 Review
From: EatingWell.com, December 2017

This creamy, crowd-pleasing dip comes together with ease in your crock pot. Leave it in the slow cooker all party long to keep it warm for serving with perfect, melty cheese in every bite. Whole-wheat bread and raw veggie dippers allow you to dig in without the guilt.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 1 (16 ounce) bag frozen chopped spinach, thawed and squeezed dry
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 8 ounces reduced-fat cream cheese, cut into cubes
  • 8 ounces reduced-fat sour cream
  • ½ cup shredded whole-milk mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 4 cups sliced vegetables, such as carrots and bell peppers
  • 16 slices whole-wheat baguette ( ½ inch thick), toasted

Preparation

  • Prep

  • Ready In

  1. Combine spinach, artichoke hearts, cream cheese, sour cream, mozzarella, Parmesan, garlic powder, crushed red pepper, salt and pepper in a 4-quart slow cooker. Cook on High for 2 hours. Stir and serve with sliced vegetables and baguette slices.

Nutrition information

  • Serving size: ¼ cup dip, ¼ cup vegetables & 1 slice whole-wheat baguette
  • Per serving: 169 calories; 7 g fat(4 g sat); 2 g fiber; 21 g carbohydrates; 7 g protein; 56 mcg folate; 21 mg cholesterol; 2 g sugars; 0 g added sugars; 4,292 IU vitamin A; 33 mg vitamin C; 109 mg calcium; 2 mg iron; 379 mg sodium; 196 mg potassium
  • Nutrition Bonus: Vitamin A (86% daily value), Vitamin C (55% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 starch, ½ medium-fat protein, ½ vegetable

Reviews 1

January 18, 2018
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By: Lisa Valente
Love this dip! It's great that it can be done in the slow cooker. Super creamy and so much healthier than a store-bought or restaurant dip.
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