Spinach artichoke dip is served as a shared appetizer at restaurants, potlucks, and sports gatherings. This low-carb slow cooker or Instant Pot version will please any crowd!
Updated 2019 with Instant Pot instructions
I’m serving this dip tomorrow for Superbowl. I love spinach artichoke dip but I hardly ever order it when I go out. Why not? Because restaurant versions can have up to a whopping 2,000 calories. Yikes. I tried to make this dip as healthy as I could but at the end of the day it’s just a decadent dip in my opinion.
I usually use 10 ounces of fresh spinach. I haven’t tried this dip with frozen spinach, only fresh.
This is a low-carb dip. I’m leaning toward low-car bow that January whole30 is over. I used Greek yogurt, cream cheese, and mozzarella cheese. You can use sour cream, mayo, yogurt. Whatever suits your taste buds & dietary needs.
While the ingredients might look nice and pretty all sectioned off in my slow cooker and pressure cooker for the but I made a complete mess when I went to stir everything together. Be sure to spray cooking spray before adding the ingredients in. It really will make a difference.
I sometimes add in an extra cup of mozzarella cheese. You have to be careful with the mozzarella cheese – if it starts to over-cook, it will turn a dark orange color. Almost like it’s burnt but it shouldn’t taste like it.
While I used low-fat versions, to make this low carb dish more keto friendly, use full-fat cheeses & yogurt.Print
- 10–12 ounces fresh spinach, chopped
- 15 ounce can artichoke hearts, drained & chopped
- 2 cups low-fat mozzarella cheese
- 8 ounces low-fat cream cheese, cut up if in brick-form
- 1 cup low-fat Greek yogurt
- 1/3 cup Parmesan cheese
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup low-sodium chicken or vegetable broth (for IP)
- Mix all ingredients together in a large bowl.
- Spray slow cooker generously with cooking spray.
- Add all ingredients to the slow cooker.
- Stir to mix well. Cook HIGH 2-3 hour or LOW 4-6.
- Spray IP generously with cooking spray.
- Add all ingredients EXCEPT the Parmesan & mozzarella cheese to the IP. Make sure to add the 1/2 cup of broth. Stir to mix well.
- Close lid and seal valve. Set high pressure and cook for 5 minutes. Quick release pressure.
- Turn IP to WARM and add Parmesan & mozzarella cheese. Stir until cheese is melted.
I served this veggie sticks. Tortilla chips, cracker, bread, etc are options as well.
I used a 3.5-quart slow cooker. The slow cooker will be full at first but the spinach will shrink down like it always does when it cooks.
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