Crock Pot Spinach & Artichoke Dip

Crock Pot Spinach & Artichoke Dip

Super Bowl Sunday is right around the corner… you know what would be the perfect dish to serve? This Crock Pot Spinach & Artichoke Dip. Duh.

This dish is great because all you have to do is chuck a bunch of things in a crock pot, walk away for a few hours, and then serve and chow. So easy! I particularly like that last step… for obvious reasons.

I had a friend over on Sunday (partially to watch The West Wing… mainly to tell me whether or not he liked the gown I’ve picked for the opera later this month) and I served this dish. And it was a hit and a half.

I made this recipe a little healthier than it usually is by subbing the lower-calorie versions of everything (light mayonnaise and fat-free Greek yogurt instead of their full-fat brethren, almond milk instead of regular milk, etc). So feel free to indulge ;)

Crock Pot Spinach & Artichoke Dip

Crock Pot Spinach & Artichoke Dip

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Prep Time: 15 Minutes
Cook Time: 2 Hours, 15 Minutes

Author: Glitter & Spice
Recipe Type: Snack, Appetizer, Crock Pot
Cuisine: Vegetarian

Serves: 8-10


  • 1 bag of spinach, chopped
  • 2 13.75oz. cans of artichoke hearts
  • 3 cloves of garlic
  • 2/3 cup of shredded part skim Mozzarella
  • 1/2 cup of light mayonnaise
  • 1/2 cup of fat-free Greek yogurt
  • 1/4 cup of unsweetened almond milk
  • 1/4 cup of light sour cream
  • 1 teaspoon of freshly ground black pepper


Place the chopped spinach in the crock pot. In a food processor, chop the artichoke hearts and garlic cloves. Once sufficiently chopped, add the artichoke hearts and the garlic cloves to the crock pot. Top with the Mozzarella cheese, mayonnaise, Greek yogurt, almond milk, sour cream, and black pepper. Stir to incorporate.

Cover the crock pot and cook on low heat for about 2 hours. Uncover and stir to ensure all of the ingredients are well-combined and then re-cover to cook on high heat for 15 minutes. Serve warm.