Condiment
Slow-Cooker Spinach Artichoke Dip
Creamy spinach and tender artichokes melt into a rich, cheesy blend of mozzarella and Parmesan, warmed gently with a touch of garlic and red pepper. Served straight from the slow cooker, it delivers silky, savory scoops perfect for crisp vegetables and toasted baguette.
- Total
- 2 hr 15 min
- Prep
- 15 min
- Cook
- 2 hr
- Serves
- 4
Nutrition per Serving
- Calories
- 169
- Protein
- 7g
- Carbs
- 21g
- Fat
- 7g
- Fiber
- 2g
- Sugar
- 2g
- Sodium
- 379mg
Ingredients
- 1 (16 ounce) bag frozen chopped spinach, thawed and squeezed dry
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 8 oz reduced-fat cream cheese, cut into cubes
- 8 oz reduced-fat sour cream
- 1/2 cup shredded whole-milk mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/4 tsp crushed red pepper
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 4 cup sliced vegetables, such as carrots and bell peppers
- 16 slices whole-wheat baguette (1/2 inch thick), toasted
Instructions
- Combine 16 ounces spinach, 14 ounces artichoke hearts, 8 ounces cream cheese, 8 ounces sour cream, 1/2 cup mozzarella, 1/2 cup Parmesan, 1/2 teaspoon garlic powder, 1/4 teaspoon crushed red pepper, 1/4 teaspoon salt and 1/4 teaspoon pepper in a 4-quart slow cooker. Cook on High for 2 hours. Stir and serve with 4 cups sliced vegetables and 16 baguette slices.