Skinny Crockpot Spinach Artichoke Dip
As creamy, cheesy, and delicious as the original, just lightened up with Greek yogurt and so easy to make!
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!
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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
Serving: 1 /8, Calories: 63 kcal, Carbohydrates: 3 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 2 g, Polyunsaturated Fat: 0.2 g, Monounsaturated Fat: 1 g, Trans Fat: 0.001 g, Cholesterol: 13 mg, Sodium: 164 mg, Potassium: 141 mg, Fiber: 0.4 g, Sugar: 1 g, Vitamin A: 1452 IU, Vitamin C: 5 mg, Calcium: 95 mg, Iron: 0.5 mg