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Prep Time:15 minsAdditional Time:2 hrsTotal Time:2 hrs 15 minsServings:16Yield:4 cupsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:2 hrsTotal Time:2 hrs 15 minsServings:16Yield:4 cups
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:2 hrs
Additional Time:
2 hrs
Total Time:2 hrs 15 mins
Total Time:
2 hrs 15 mins
Servings:16
Servings:
16
Yield:4 cups
Yield:
4 cups
Jump to Nutrition Facts
Jump to recipeWhile we’ve lightened up ourSlow-Cooker Spinach Artichoke Dipcompared to the original version, we haven’t compromised on flavor and texture. Antioxidant-rich spinach and artichoke hearts meet silky reduced-fat cream cheese and sour cream. Whole-milk mozzarella and briny Parmesan add extra richness as they melt into a marvelous symphony of ooey-gooey goodness. A little garlic powder and a pinch of black and crushed red peppers add the underlying heat, bringing the classic flavors together in this popular dip. Keep reading for our expert tips, including how to ensure your dip isn’t watery.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Make sure that you drain the artichokes thoroughly and pat them dry, as excess moisture can be the primary cause of a watery dip.While this type of dip can be prepared on the stovetop using a Dutch oven or heavy saucepan, it is much easier to make in a slow cooker, especially when entertaining guests.We like the mozzarella in this dip because it’s creamy and flavorful, but you can substitute it with another meltable cheese such as Gruyère, Halloumi or Cheddar. Additionally, you don’t have to stick with spinach. You can also try using kale.When filling your slow cooker, a general rule of thumb is that the ingredients should reach about half to two-thirds of the way up the sides of the cooker. If it’s too full, the ingredients won’t cook properly.Nutrition NotesSpinachbrings plenty of nutrition and healthy benefits to this dip. High in vitamin A and the antioxidants lutein and zeaxanthin, spinach supports healthy eyes, vision and skin. The minerals in spinach may help lower blood pressure, and the vitamin K in spinach supports healthy blood clotting and bones. The vitamin C in spinach is good for your immune system and will help your body absorb the iron in the spinach, and the fiber in spinach supports a healthy gut. Spinach even contains plant compounds that have been linked to lower cancer risk.Whileartichoke heartsaren’t as rich in nutrients as the rest of theartichoke, they still add some fiber, antioxidants, vitamins and minerals. Regularly including artichokes in your diet will up your daily fiber intake and keep things moving along your intestines. They also support healthy blood pressure thanks to the minerals potassium and magnesium.Besides adding an amazing creamy texture, thecheesein this dip—including thecream cheese,mozzarella cheeseandParmesan cheese—all add some calcium and protein. Because cheese is fermented, it also brings probiotics to your gut—those beneficial bacteria necessary for a healthy microbiome, which in turn, is necessary for overall good health and immunity. The fiber in the spinach and artichoke hearts feeds these beneficial bacteria, keeping your microbiome blooming.
Jump to recipe
While we’ve lightened up ourSlow-Cooker Spinach Artichoke Dipcompared to the original version, we haven’t compromised on flavor and texture. Antioxidant-rich spinach and artichoke hearts meet silky reduced-fat cream cheese and sour cream. Whole-milk mozzarella and briny Parmesan add extra richness as they melt into a marvelous symphony of ooey-gooey goodness. A little garlic powder and a pinch of black and crushed red peppers add the underlying heat, bringing the classic flavors together in this popular dip. Keep reading for our expert tips, including how to ensure your dip isn’t watery.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Make sure that you drain the artichokes thoroughly and pat them dry, as excess moisture can be the primary cause of a watery dip.While this type of dip can be prepared on the stovetop using a Dutch oven or heavy saucepan, it is much easier to make in a slow cooker, especially when entertaining guests.We like the mozzarella in this dip because it’s creamy and flavorful, but you can substitute it with another meltable cheese such as Gruyère, Halloumi or Cheddar. Additionally, you don’t have to stick with spinach. You can also try using kale.When filling your slow cooker, a general rule of thumb is that the ingredients should reach about half to two-thirds of the way up the sides of the cooker. If it’s too full, the ingredients won’t cook properly.Nutrition NotesSpinachbrings plenty of nutrition and healthy benefits to this dip. High in vitamin A and the antioxidants lutein and zeaxanthin, spinach supports healthy eyes, vision and skin. The minerals in spinach may help lower blood pressure, and the vitamin K in spinach supports healthy blood clotting and bones. The vitamin C in spinach is good for your immune system and will help your body absorb the iron in the spinach, and the fiber in spinach supports a healthy gut. Spinach even contains plant compounds that have been linked to lower cancer risk.Whileartichoke heartsaren’t as rich in nutrients as the rest of theartichoke, they still add some fiber, antioxidants, vitamins and minerals. Regularly including artichokes in your diet will up your daily fiber intake and keep things moving along your intestines. They also support healthy blood pressure thanks to the minerals potassium and magnesium.Besides adding an amazing creamy texture, thecheesein this dip—including thecream cheese,mozzarella cheeseandParmesan cheese—all add some calcium and protein. Because cheese is fermented, it also brings probiotics to your gut—those beneficial bacteria necessary for a healthy microbiome, which in turn, is necessary for overall good health and immunity. The fiber in the spinach and artichoke hearts feeds these beneficial bacteria, keeping your microbiome blooming.
While we’ve lightened up ourSlow-Cooker Spinach Artichoke Dipcompared to the original version, we haven’t compromised on flavor and texture. Antioxidant-rich spinach and artichoke hearts meet silky reduced-fat cream cheese and sour cream. Whole-milk mozzarella and briny Parmesan add extra richness as they melt into a marvelous symphony of ooey-gooey goodness. A little garlic powder and a pinch of black and crushed red peppers add the underlying heat, bringing the classic flavors together in this popular dip. Keep reading for our expert tips, including how to ensure your dip isn’t watery.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1(16 ounce) bagfrozen chopped spinach, thawed and squeezed dry1(14 ounce) canartichoke hearts, drained and chopped8ouncesreduced-fat cream cheese, cut into cubes8ouncesreduced-fat sour cream½cupshredded whole-milk mozzarella cheese½cupgrated Parmesan cheese½teaspoongarlic powder¼teaspooncrushed red pepper¼teaspoonsalt¼teaspoonground pepper4cupssliced vegetables, such as carrots and bell peppers16sliceswhole-wheat baguette (1/2 inch thick), toasted
Cook Mode(Keep screen awake)
Ingredients
1(16 ounce) bagfrozen chopped spinach, thawed and squeezed dry
1(14 ounce) canartichoke hearts, drained and chopped
8ouncesreduced-fat cream cheese, cut into cubes
8ouncesreduced-fat sour cream
½cupshredded whole-milk mozzarella cheese
½cupgrated Parmesan cheese
½teaspoongarlic powder
¼teaspooncrushed red pepper
¼teaspoonsalt
¼teaspoonground pepper
4cupssliced vegetables, such as carrots and bell peppers
16sliceswhole-wheat baguette (1/2 inch thick), toasted
DirectionsCombine 16 ounces spinach, 14 ounces artichoke hearts, 8 ounces cream cheese, 8 ounces sour cream, 1/2 cup mozzarella, 1/2 cup Parmesan, 1/2 teaspoon garlic powder, 1/4 teaspoon crushed red pepper, 1/4 teaspoon salt and 1/4 teaspoon pepper in a 4-quart slow cooker. Cook on High for 2 hours. Stir and serve with 4 cups sliced vegetables and 16 baguette slices.Frequently Asked QuestionsYes, you can easily double this recipe. If you have any leftover dip, it’s great when folded into cooked pasta, used in quesadillas or as a topping on pizza.You can keep the dip on the Warm setting for about 2 hours, but after that, as a food-safety precaution, it’s best to transfer it to an airtight container and store it in the refrigerator. While the dip is in the slow cooker, it’s a good idea to check it periodically, as the equipment may run too hot.If you’re hosting a gathering and are pressed for time, you can prepare the dip in the slow cooker up to 4 days before serving. Store it in an airtight container in the refrigerator and then transfer it back to the slow cooker to warm it before your guests arrive.Serve it with some of our favorite dippers:Chive Cheese Crackers,Spiced CrackersorHomemade Multi-Seed Crackers, pita chips,Microwave Potato Chips, bread or raw veggies.EatingWell.com, December 2017
Directions
Combine 16 ounces spinach, 14 ounces artichoke hearts, 8 ounces cream cheese, 8 ounces sour cream, 1/2 cup mozzarella, 1/2 cup Parmesan, 1/2 teaspoon garlic powder, 1/4 teaspoon crushed red pepper, 1/4 teaspoon salt and 1/4 teaspoon pepper in a 4-quart slow cooker. Cook on High for 2 hours. Stir and serve with 4 cups sliced vegetables and 16 baguette slices.Frequently Asked QuestionsYes, you can easily double this recipe. If you have any leftover dip, it’s great when folded into cooked pasta, used in quesadillas or as a topping on pizza.You can keep the dip on the Warm setting for about 2 hours, but after that, as a food-safety precaution, it’s best to transfer it to an airtight container and store it in the refrigerator. While the dip is in the slow cooker, it’s a good idea to check it periodically, as the equipment may run too hot.If you’re hosting a gathering and are pressed for time, you can prepare the dip in the slow cooker up to 4 days before serving. Store it in an airtight container in the refrigerator and then transfer it back to the slow cooker to warm it before your guests arrive.Serve it with some of our favorite dippers:Chive Cheese Crackers,Spiced CrackersorHomemade Multi-Seed Crackers, pita chips,Microwave Potato Chips, bread or raw veggies.
Combine 16 ounces spinach, 14 ounces artichoke hearts, 8 ounces cream cheese, 8 ounces sour cream, 1/2 cup mozzarella, 1/2 cup Parmesan, 1/2 teaspoon garlic powder, 1/4 teaspoon crushed red pepper, 1/4 teaspoon salt and 1/4 teaspoon pepper in a 4-quart slow cooker. Cook on High for 2 hours. Stir and serve with 4 cups sliced vegetables and 16 baguette slices.
Frequently Asked QuestionsYes, you can easily double this recipe. If you have any leftover dip, it’s great when folded into cooked pasta, used in quesadillas or as a topping on pizza.You can keep the dip on the Warm setting for about 2 hours, but after that, as a food-safety precaution, it’s best to transfer it to an airtight container and store it in the refrigerator. While the dip is in the slow cooker, it’s a good idea to check it periodically, as the equipment may run too hot.If you’re hosting a gathering and are pressed for time, you can prepare the dip in the slow cooker up to 4 days before serving. Store it in an airtight container in the refrigerator and then transfer it back to the slow cooker to warm it before your guests arrive.Serve it with some of our favorite dippers:Chive Cheese Crackers,Spiced CrackersorHomemade Multi-Seed Crackers, pita chips,Microwave Potato Chips, bread or raw veggies.
Frequently Asked Questions
Yes, you can easily double this recipe. If you have any leftover dip, it’s great when folded into cooked pasta, used in quesadillas or as a topping on pizza.
You can keep the dip on the Warm setting for about 2 hours, but after that, as a food-safety precaution, it’s best to transfer it to an airtight container and store it in the refrigerator. While the dip is in the slow cooker, it’s a good idea to check it periodically, as the equipment may run too hot.
If you’re hosting a gathering and are pressed for time, you can prepare the dip in the slow cooker up to 4 days before serving. Store it in an airtight container in the refrigerator and then transfer it back to the slow cooker to warm it before your guests arrive.
Serve it with some of our favorite dippers:Chive Cheese Crackers,Spiced CrackersorHomemade Multi-Seed Crackers, pita chips,Microwave Potato Chips, bread or raw veggies.
EatingWell.com, December 2017
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Nutrition Facts(per serving)169Calories7gFat21gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
