Yields:
4 c.
Prep Time:
10 mins
Total Time:
2 hrs 10 mins
Jump to recipeIf spinach artichoke dip is one of those things you get really excited about a party but you often feel like it takes too much effort to make at home, this slow-cooker version is for you. Don’t bother turning on the oven (especially when you have other appetizers to bake—cranberry brie bites, perhaps?). This crock-pot dip is foolproof, insanely easy, and a total winner for your next gathering (or night on the couch).
Got leftovers? Slather any remaining dip over baked chicken during the last 10 minutes of cooking for an easy, tasty weeknight meal.
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Ingredients
- 1
(14-oz.) can artichoke hearts, drained and roughly chopped
- 1
10-oz.) package frozen spinach, thawed and drained, or 10 oz. fresh chopped spinach
- 1
block (8 oz.) cream cheese
- 3/4 cup
mozzarella, shredded
- 1/2 cup
Parmesan, grated
- 1/2 cup
whole Greek yogurt
- 1/4 tsp.
dried oregano
- 1
clove garlic, chopped
Kosher salt
Freshly ground black pepper
Pita chips, tortilla chips, and/or sliced veggies for serving
Directions
- Step 1Place all the ingredients into a slow cooker and stir to combine. Cover and cook on low heat for 2 hours.
- Step 2After 2 hours, stir until ingredients are well combined, and transfer the dip to the vessel of your choice. Serve warm with tortilla or pita chips, and a selection of sliced veggies.
Store this dip in an airtight container in the refrigerator for up to 5 days.
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