I’ve had a recipe for spinach artichoke dip in the slow cooker that I THOUGHT I loved, but after integrating some ingredients and methods from other recipes, I think I’ve finally found the spinach artichoke dip sweet spot! Its ingredients are a bit healthier than some due to lower fat ingredients and no butter or oils. This recipe is also great because it can be made in the slow cooker (make sure to use more ingredients if you plan on using a larger crock pot), baked, or even microwaved if you’re in a hurry!

Ingredients

• 1 block (8 oz) chive and onion cream cheese (regular or reduced fat cream cheese works great in this recipe, too!)
• 2/3 cup sour cream
• 2 cups reduced fat shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 12 oz frozen chopped spinach, thawed and drained
• 1 14 oz can artichoke hearts, chopped
• 1/4 onion, diced
• 1-2 cloves garlic, minced (more or less according to taste)
• 1/2 tsp garlic powder
• 1/4 tsp ground red pepper
• salt and black pepper, to taste
• Tortilla chips, pita chips, carrots, or celery for serving

Directions

Baking:

1. Preheat oven to 400 degrees Fahrenheit.
2. Add all ingredients to a large baking dish and mix until well blended.
3. Place in oven and bake 30 minutes or until cheese is melted and the top of the dip is slightly browned.
4. Serve with chips or vegetables.

Microwave:

1. Add all ingredients to a microwave safe dish and mix until well blended.
2. Heat in microwave in 2 minute increments. Stir well after each 2 minute increment until cheese is melted and dip is warm.
3. Serve immediately with dip or vegetables.

Slow Cooker:

1. Add all ingredients to slow cooker and mix until well blended.
2. Heat in slow cooker for 2 hours on high or until cheese is melted and dip is hot. Reduce heat to prevent browning on the sides of the slow cooker.
3. Serve immediately with dip or vegetables.

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