Spinach artichoke dip is served as a shared appetizer at restaurants, potlucks, and sports gatherings. This skinny, slow cooker version will please any crowd!
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. Usually spinach artichoke dip is made with cream cheese, mayonnaise, Parmesan cheese, etc. I reduced calories and fat by removing the mayo (yuck) and using low-fat versions of the yogurt, cream cheese, and mozzarella cheese.
While the ingredients might look nice and pretty all sectioned off in my slow cooker for this first pic but I made a complete mess when I went to stir everything together. I suggest mix this all up in a large bowl and adding it to the slow cooker afterwards.
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.
- 10-12 ounces fresh spinach, chopped
- 15 ounce can artichoke hearts, drained & chopped
- 2 cups low-fat mozzarella cheese
- 8 ounces low-fat cheese, cut up if in brick-form
- 1 cup low-Fat Greek Yogurt
- ⅓ cup Parmesan cheese
- 2 garlic cloves, minced
- 1 tsp salt
- ½ tsp pepper
- 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.
I served this with Jilz paleo/gluten-free crackers. Other options are tortilla chips, crackers, or even veggie sticks.
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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