Slow Cooker Spinach Artichoke Dip
This Slow Cooker Spinach Artichoke Dip is a party favorite! It only takes a few minutes to mix, and then the slow cooker does the rest!
Servings: 8 servings
Calories: 265kcal
Ingredients
- 20 oz. frozen spinach
- ½ cup chopped green onions use white and green parts
- 2 tsp garlic minced
- ½ Tbsp lemon juice
- ½ cup Parmesan cheese grated
- 1 cup sour cream
- 1 cup Monterey Jack cheese shredded and divided
- 1 14-oz. can artichoke hearts, drained and chopped
- 1 tsp salt
- ½ tsp paprika
- 8 oz. cream cheese cut into 1” cubes
- sliced baguette chips, crackers, etc., for serving
Instructions
- Thaw spinach overnight in the refrigerator. (Note: Place the boxes in a bowl as they have a tendency to leak when thawed.) If time doesn’t permit, you can heat the spinach in a microwave for several minutes – just read the instructions on the side of the package.
- Spray a 3- to 5-quart slow cooker with nonstick baking spray.
- Using several paper towels, squeeze excess moisture from the spinach and place in the slow cooker.
- Add remaining ingredients except for cream cheese (green onions, garlic, lemon juice, Parmesan, sour cream, Monterey Jack cheese, artichokes, salt and paprika).
- Sprinkle cream cheese evenly on top of other ingredients.
- Cook on HIGH for 2 hours. Stir mixture until well combined.
- Reduce heat to WARM for serving.
Nutrition
Calories: 265kcal | Carbohydrates: 8g | Protein: 11g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 63mg | Sodium: 817mg | Potassium: 359mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9161IU | Vitamin C: 6mg | Calcium: 336mg | Iron: 2mg
