Creamy, cheesy, and incredibly easy to make, this Slow Cooker Spinach Artichoke Dip is the ultimate appetizer for parties, game days, holidays, and family gatherings. Made with Greek-style yogurt, cream cheese, mozzarella, Parmesan, fresh spinach, and tender artichokes, this lighter version delivers all the rich flavor of the classic dip with minimal effort.
Why You’ll Love This Recipe
- Easy dump-and-go slow cooker recipe
- Rich, creamy, and cheesy
- Perfect for parties and potlucks
- Lightened up with yogurt
- Great make-ahead appetizer
- Crowd-pleasing favorite
- Keeps warm in the slow cooker while serving
Ingredients
- 1 cup plain yogurt
- 1 (8-ounce) low-fat cream cheese, softened
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 teaspoons minced garlic
- Salt, to taste
- Black pepper, to taste
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 6 cups fresh spinach
- ¼ cup chopped red onion
- Juice of ½ medium lemon
Optional for Serving
- Tortilla chips
- Crackers
- Toasted baguette slices
- Fresh vegetables
- Pita chips
Instructions
- In a small bowl, whisk the yogurt with 1 tablespoon of warm water until smooth.
- Add the yogurt mixture to the slow cooker along with the cream cheese, mozzarella, Parmesan, minced garlic, salt, pepper, and chopped artichoke hearts.
- Stir until the ingredients are evenly combined.
- Cover and cook on Low for 2 hours.
- Stir the mixture until smooth and creamy.
- Add the fresh spinach, chopped red onion, and fresh lemon juice.
- Stir until the spinach begins to wilt.
- Cover and continue cooking on Low for another hour.
- Stir once more before serving.
- Serve the Slow Cooker Spinach Artichoke Dip warm with chips, toasted bread, crackers, or fresh vegetables.
Tips & Tricks
- Soften the cream cheese before adding it for a smoother dip.
- Chop the artichokes into bite-sized pieces for easier scooping.
- Fresh spinach creates the best texture, but frozen spinach works well if thawed and squeezed dry.
- Add a pinch of crushed red pepper flakes for gentle heat.
- Stir the dip occasionally if keeping it warm for several hours.
- Garnish with extra Parmesan and chopped parsley before serving.
Details
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
- Greek yogurt can be substituted for regular plain yogurt for an even creamier texture and extra protein.
- Frozen chopped spinach works perfectly after thawing and draining thoroughly.
- Monterey Jack or white cheddar can replace mozzarella for a different flavor profile.
- Keep the dip on the warm setting during parties for the best consistency.
Nutrition (Approximate Per Serving)
- Calories: 180
- Protein: 13g
- Carbohydrates: 8g
- Fat: 11g
- Fiber: 2g
- Sugar: 4g
FAQ
Can I make this dip ahead of time?
Yes. Prepare it a day ahead, refrigerate, and reheat in the slow cooker before serving.
Can I use frozen spinach?
Absolutely. Thaw it completely and squeeze out as much moisture as possible before adding it.
What should I serve with Spinach Artichoke Dip?
Tortilla chips, pita chips, toasted baguette slices, crackers, pretzels, celery, carrots, cucumber slices, and bell peppers all pair wonderfully.
Can I make it richer?
Yes. Add extra mozzarella or substitute full-fat cream cheese for a richer texture.
How long can it stay warm in the slow cooker?
It can remain on the “Warm” setting for up to 2 hours, stirring occasionally.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months. Thaw overnight before reheating.
Reheating: Warm gently in the microwave or on the stovetop, stirring occasionally until smooth.
Similar Recipes
Slow Cooker Spinach Artichoke Dip
Ingredients
- 1 cup plain yogurt
- 1 8-ounce low-fat cream cheese, softened
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 teaspoons minced garlic
- Salt to taste
- Black pepper to taste
- 1 14-ounce can artichoke hearts, drained and chopped
- 6 cups fresh spinach
- ¼ cup chopped red onion
- Juice of ½ medium lemon
Optional for Serving
- Tortilla chips
- Crackers
- Toasted baguette slices
- Fresh vegetables
- Pita chips
Instructions
- In a small bowl, whisk the yogurt with 1 tablespoon of warm water until smooth.
- Add the yogurt mixture to the slow cooker along with the cream cheese, mozzarella, Parmesan, minced garlic, salt, pepper, and chopped artichoke hearts.
- Stir until the ingredients are evenly combined.
- Cover and cook on Low for 2 hours.
- Stir the mixture until smooth and creamy.
- Add the fresh spinach, chopped red onion, and fresh lemon juice.
- Stir until the spinach begins to wilt.
- Cover and continue cooking on Low for another hour.
- Stir once more before serving.
- Serve the Slow Cooker Spinach Artichoke Dip warm with chips, toasted bread, crackers, or fresh vegetables.
Notes
- Greek yogurt can be substituted for regular plain yogurt for an even creamier texture and extra protein.
- Frozen chopped spinach works perfectly after thawing and draining thoroughly.
- Monterey Jack or white cheddar can replace mozzarella for a different flavor profile.
- Keep the dip on the warm setting during parties for the best consistency.
Conclusion
This Slow Cooker Spinach Artichoke Dip is everything you want in a warm party appetizer—rich, creamy, cheesy, and packed with fresh spinach and tender artichokes. With only a few minutes of prep and the slow cooker doing all the work, it’s an effortless recipe that’s guaranteed to disappear quickly at any gathering.