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Slow Cooker Spinach and Artichoke Dip Recipe

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5 from 33 reviews


  • 1 cup shredded mozzarella cheese
  • 6 ounces Neufchatel or light cream cheese (cubed)
  • 1/4 cup freshly grated Parmesan cheese
  • 1 clove garlic (minced)
  • 1 can artichoke hearts (14 oz, drained, rinsed and finely chopped)
  • 8 ounces trimmed fresh spinach leaves (about 8 cups)
  • 1/4 teaspoon freshly ground black pepper


  1. In slow cooker stoneware, combine mozzarella, Neufchatel cheese, Parmesan, garlic, artichokes, spinach, and black pepper. Cover and cook on high for 2 hours, until hot and bubbly. Stir well and serve with homemade tortilla chips.


Source: The Healthy Slow Cooker by Judith Finlayson (reprinted with permission)

My adaptions to this recipe:

-I used 2-3 garlic cloves as I knew we’d like a bit more garlic in this

-I added as much of the spinach as I could to my slow cooker in the beginning. After the spinach had cooked down a bit, I added the remaining spinach.

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