Slow Cooker Spinach and Artichoke Dip
Slow Cooker Spinach and Artichoke Dip doesn't get any easier than this recipe! This rich and creamy gluten-free dip never disappoints.
- 6 oz fresh baby spinach or 10 oz frozen, thawed and squeezed dry
- 28 oz artichoke hearts drained and chopped
- 1 1/2 cups grated Parmesan cheese
- 8 oz cream cheese one inch cubes
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 4 cloves garlic minced
- 1 tsp salt kosher
Place spinach, artichoke hearts, Parmesan cheese, cream cheese, mayonnaise, sour cream garlic and salt in slow cooker.
Stir to combine.
Cover and cook on low heat for 2-3 hours.
Uncover and stir until cream cheese is throughly combined. Cover and cook for 15 more minutes.
Calories: 269kcal | Carbohydrates: 7g | Protein: 11g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1102mg | Potassium: 199mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2586IU | Vitamin C: 7mg | Calcium: 268mg | Iron: 1mg