Slow Cookers are the favorite appliance of many home cooks.

 Slow Cooker Spinach and Artichoke Dip Recipe

I use my slow cooker pretty rarely, primarily only for making shredded beef for enchiladas (take a giant roast + a big jar of salsa = done!). The past year I have cautiously branched out, trying a Turkey and Black Bean Pumpkin Chili and Onion Pork Chops with Creamy Mustard Sauce. This time around though, I wanted to try using a slow cooker for a Spinach and Artichoke Dip, a classic recipe served at many parties.

Slow Cooker Spinach and Artichoke Dip Recipe

The recipe I found at Spoonful was fantastic, blending just the right amount of creaminess with the tangy bite of feta cheese and artichokes. The recipe calls for either fresh or frozen spinach. I ended up going with a bag of frozen spinach, with a bit left over that I plan on using for a dinner this week.

Slow Cooker Spinach and Artichoke Dip Recipe

I am toasted baguette fan when it comes to Spinach Artichoke Dip, so I sliced my baguette into thin pieces and brushed with olive oil and baked them for just a few minutes until lightly browned on the edges. Other options for dipping are tortilla chips, corn chips or crunchy vegetables. Enjoy!

Slow Cooker Spinach and Artichoke Dip

Ingredients:

  • 10-ounce bag baby spinach, fresh or frozen
  •  can (14 ounces) artichokes, drained and chopped
  • 8 ounces sour cream
  • 8 ounces cream cheese
  • 1 cup Parmesan cheese, shredded
  • 1/2 cup milk
  • 1/2 cup feta
  • 1/2 cup mayonnaise
  • 1 tablespoon red wine vinegar
  • 2 garlic cloves, peeled and minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions:

  1. Place all ingredients in a slow-cooker. Mix well with a spoon until the ingredients are combined. Cook on high for 1 hour 30 minutes or on low for 2 hours and 30 minutes.
  2. Stir and pour into a serving dish or set the slow-cooker to warm and serve out of the slow-cooker. Serve with toasted baguette slices, tortilla chips or fresh vegetables.
All images and text ©