Skinny Crockpot Spinach Artichoke Dip
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Cheesy, creamy spinach artichoke dip is ultra easy to make and serve from the slow cooker—and easy to lighten up with Greek yogurt in place of the traditional mayo and sour cream. This will be a huge hit for game day snacking or any party!
I originally published this recipe after Thanksgiving of 2017, making it officially one of the very first recipes here. I’m proud to say it’s still in regular rotation.
In my hosting experience, few appetizers are more crowd-pleasing than a cheesy, flavorful spinach artichoke dip. I find this amusing because I know quite a few people who wouldn’t generally choose to eat either spinach or artichokes. Somehow when you combine them—and add lots of cheese—everything changes. 🙂
Making spinach artichoke dip in the slow cooker is so convenient, because it requires no monitoring and can be served warm straight from the dish. But my very favorite thing about this recipe is the happy surprise you see when people learn it’s a lighter version of the traditional dip.
Serve for your next party with tortilla chips, pita wedges, or a big tray of raw veggies!
A note on yield and slow cooker size
Since originally publishing this recipe, the one main thing I have changed is to cut the recipe in half, which I find makes an amount more appropriate to most gatherings. If you’re really feeding a huge crowd, it’s super easy to double everything. No need to change cooking methods or times.
The smaller amount fits perfectly in a 2.5 quart Crockpot—a size I love owning and find constantly useful for dips, other appetizers, and side dishes. Of course you can use a larger Crockpot, the dip just won’t fill it so much. If this bothers you aesthetically, transfer the warm dip to a pretty serving dish.
Why You’ll Love This Crockpot Dip
- Amazing flavor that will have everyone raving
- All the rich, creamy texture you love in spinach artichoke dip
- Incredibly easy to make—mix it together and let the slow cooker work
- Serve straight from the Crockpot to keep warm
- Fresh spinach = no need to thaw or struggle with squeezing out excess water
- Light, tangy Greek yogurt as the perfect swap for heavy sour cream and mayonnaise
Ingredient Notes
How To Lighten Up Spinach Artichoke Dip
Simple steps make happy cooks and happier hosts!
Lightly mist the bowl of your slow cooker with your favorite cooking spray. This just makes it easier to wash the slow cooker afterwards.
Toss in all the ingredients and stir.
Pro Tip: Let the Pepper Pop
Use all the black pepper. As you’re making the recipe, it may feel like you’re adding a lot of black pepper relative to the other ingredients. You’re not wrong, but this is a key part of the flavor and not to be skipped!
Cook for two hours on high or about four hours on low.
Stir very well and serve! The creamiest, cheesiest, yet not wildly heavy spinach artichoke dip will be ready to go.
Serving Suggestions
My favorite approach is to serve this directly out of the Crockpot on its keep warm setting, surrounded by a big tray of tortilla chips, thinly-sliced baguette, wedges of pita bread, or your favorite crackers. A colorful tray of raw veggies—cucumber, carrot sticks, cherry tomatoes, sliced bell pepper, radishes—will round things out.
If you prefer for any reason, you can also fully make this dip and transfer into a serving dish. I recommend a dish that can go in the oven, since unless you serve immediately, you’ll want to be able to pop it back in a warm oven (350°F or anything close to that) for 5-10 minutes to warm the dip through again.
More Dips and Appetizer Recipes
- Garlic Rosemary White Bean Dip
- White Bean Sun-Dried Tomato Dip
- Roasted Garlic Sage Pumpkin Hummus
- Crunchy Homemade Honey Mustard Pretzels
- Turkey Gouda Party Rolls With Honey Mustard
- Crockpot BBQ Meatballs (3 ingredients!)
Skinny Crockpot Spinach Artichoke Dip
Ingredients
- 5 ounces (about 150 grams) fresh baby spinach roughly chopped
- 1/2 can artichoke hearts drained and roughly chopped
- 4 ounces low-fat cream cheese cut into 1-inch cubes
- 1/2 cup plain Greek yogurt
- 1/2 cup shredded Mozzarella cheese
- 1/4 cup grated Parmesan cheese plus extra for garnish
- 1/2 small white onion finely chopped
- 2-3 cloves garlic minced
- 1/4 teaspoon black pepper
- 1/8 teaspoon kosher salt
- 1/8 teaspoon red pepper flakes
Instructions
- Lightly mist the inside of your slow cooker with cooking spray.
- Combine all ingredients in the bowl of the slow cooker. Stir to combine.5 ounces (about 150 grams) fresh baby spinach, 1/2 can artichoke hearts, 4 ounces low-fat cream cheese, 1/2 cup plain Greek yogurt, 1/2 cup shredded Mozzarella cheese, 1/4 cup grated Parmesan cheese, 1/2 small white onion, 2-3 cloves garlic, 1/4 teaspoon black pepper, 1/8 teaspoon kosher salt, 1/8 teaspoon red pepper flakes
- Cook on high for 2 hours, or on low for 3-4 hours, until the cheese has melted and the dip is completely warmed through. Stir very well to combine. Sample and sprinkle with additional Parmesan, salt, and/or pepper to taste.
- Serve warm with tortilla chips, pita, crackers, veggies, or any dipping vehicle you like. Enjoy!
Notes
- Yield: Since originally publishing this recipe, the one main thing I have changed is to cut the recipe in half, which I find makes an amount more appropriate to most gatherings. If you’re really feeding a huge crowd, it’s super easy to double everything. No need to change cooking methods or times.
- Crockpot Size: As written now this fits perfectly in a 2.5 quart Crockpot—a size I love owning and find constantly useful for dips, other appetizers, sauces, and side dishes. Of course you can use a larger Crockpot, the dip just won’t fill it so much.
- Pepper: As you’re making the recipe, it may feel like you’re adding a lot of black pepper relative to the other ingredients. This is a key part of the flavor and is not to be skipped!
- Serve from the Slow Cooker: My favorite approach is to serve this directly out of the Crockpot on its keep warm setting, surrounded by a big tray of tortilla chips, thinly-sliced baguette, wedges of pita bread, or your favorite crackers. Round things out with a colorful tray of raw veggies—cucumber, carrot sticks, cherry tomatoes, sliced bell pepper, radishes.
- Alternative Method: If you prefer for any reason, you can also fully make this dip and transfer into a serving dish. I recommend a dish that can go in the oven, since unless you serve immediately, you’ll want to be able to pop it back in a warm oven (350°F or anything close to that) for 5-10 minutes to warm the dip through again.
Nutrition Estimate
This post was originally published in 2017 and has been updated several times with new photos and more helpful, specific recipe text. The recipe is unchanged except for the yield.
Made this for a football gathering and it was SO good! Did not miss the extra calories at all. Immediately texted this recipe to my friends! New go-to!
this is the BEST
Have made this twice recently, that’s how good it is! I especially like the little extra something the red pepper flakes add. I also love how yummy it stays as a leftover reheated this next day. This is my new go-to spinach artichoke dip!
I ADORE this recipe! I am an ex-pat too, and Thanksgiving Day is always just another day, rather resentfully got through. One day I will remember to take it off! Anyway, I haven’t had artichoke spinach dip in aaages and certainly not from a crockpot. What a super idea, and you did an appetising job with a tough to snap food 🙂
Love that you can make this dip in the slow cooker. So convenient and looks delicious!
This looks awesome, I love that it’s made in the slow cooker as well!
Well I hope you enjoyed your Thankgiving in Belgium. Love this dip and how easy it is to prepare.
Absolutely LOVE a spinach and artichoke dip! Your version looks so faceplantworthy, can’t wait to give it a go! Thanks for sharing 🙂