Slow Cooker Spinach Artichoke Dip

  • Author: Kristina LaRue
  • Prep Time: 5 mins
  • Cook Time: 120 mins
  • Total Time: 2 hours 5 mins
  • Yield: 6-8 servings 1x


Who needs an EASY crowd pleasing appetizer? Get the chips or crudites ready… this Slow Cooker Spinach Artichoke Dip is super yum!



  • 1 (10 oz.) box frozen chopped spinach, thawed
  • 1 box frozen artichoke hearts, thawed and chopped
  • 1 tablespoon minced garlic
  • 1 small onion, diced
  • 1 cup 2% plain Greek yogurt
  • 8 ounces Neufchatel cream cheese, diced
  • 1 cup mozzarella cheese
  • ¼ cup feta cheese
  • Salt and pepper to taste


  1. Start by washing your hands with warm water and soap for at least 20 seconds before and after handling food. Wash your cutting boards and countertops with hot soapy water.
  2. Thaw all frozen ingredients in the refrigerator set at 40 degrees F or below or thaw in the microwave- do not thaw on the counter at room temperature. Do not use frozen ingredients in a slow cooker.
  3. To clean onion and garlic: remove outer skin, then rub by hand or scrub with a clean brush while rinsing under running tap water.
  4. Coat slow cooker with cooking spray.
  5. Add all ingredients to a slow cooker and stir to combine.
  6. Cook dip on low temperature for 2 to 4 hours. Check for doneness with a food thermometer reading of 165 degrees F..
  7. Serve dip with tortilla chips, bread, or crudités.