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Spinach Artichoke Dip (Slow Cooker)

Spinach Artichoke Dip
Spinach Artichoke Dip
This healthy recipe comes from NDSU Extension Service.


  • 2 (14-ounce) cans artichoke hearts, drained and coarsely chopped
  • 1 (10-ounce) package frozen spinach, thawed, drained and squeezed dry
  • 1 c. shredded part-skim mozzarella cheese
  • 1/4 c. grated Parmesan cheese
  • 1 c. fat-free Greek yogurt, plain
  • 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened and cut into 1/2-inch cubes
  • 4 cloves garlic, minced
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 tsp. ground black pepper


Fresh vegetables (baby carrots; red, orange, yellow or green bell pepper strips; broccoli; cauliflower; zucchini; and/or sugar snap peas)

If time allows, place spinach in the refrigerator overnight to thaw. Otherwise, run hot water over spinach until it has thawed. Coat slow cooker with cooking spray.

Add all ingredients to slow cooker. Stir to combine, cover and cook until heated through, 1 1/2 to two hours on high or three to four hours on low. Serve warm with raw veggies.

Makes 20 servings, 1/4 c. each.

Per Serving: 100 calories, 5 grams (g) fat, 7 g protein, 8 g carbohydrate, 4 g fiber and 300 milligrams sodium.

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