Slow Cooker Creamy Mushroom-Artichoke Dip Recipe
2022-03-05- Cuisine: American
- Course: Side Dish
- Skill Level: Advanced
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- Yield: 6
- Servings: 6-8
- Prep Time: 10m
- Cook Time: 4:10 h
- Ready In: 4:20 h
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(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
172.8 -
Carbohydrates
10.0 g -
Cholesterol
21.9 mg -
Fat
10.7 g -
Fiber
2.2 g -
Protein
8.7 g -
Saturated Fat
4.8 g -
Serving Size
1 -
Sodium
640.2 mg -
Sugar
2.0 g -
Trans Fat
0.8 g -
Unsaturated Fat
0.2 g -
Potassium
177.1 mg
Slow cooker creamy mushroom-artichoke dip recipe. This is a great combination of flavors and texture. Serve it with the fried or toasted baguette.
How to make the perfect creamy artichoke dip
Artichokes are a member of the thistle family and are considered to be a delicacy in many cultures. They have been cultivated since ancient times and were popular in Rome.
This recipe is a variation on the classic artichoke dip that is usually made with mayonnaise, sour cream, and cream cheese. It’s healthier because it uses low-fat cream cheese and non-fat Greek yogurt instead of mayonnaise or sour cream.
The ingredients for this recipe include:
– 1 can of artichoke hearts
– 1 cup of frozen chopped spinach
– 1/4 cup of low-fat cream cheese
– 1/4 cup of nonfat Greek yogurt
– 3 cloves garlic, minced or pressed
– 2 tablespoons freshly squeezed
You may also like Chile Artichoke Dip:
Slow Cooker Chile Artichoke Dip Recipe
This very enjoyable combination of flavors marries with tostadas or celery sticks. Very delicious!
Makes 3 cups (750 ml)
Ingredients: 1/2 pound (240 g) cream cheese, cubed, 1 cup (250 ml) shredded mozzarella cheese, 1/4 cup (60 ml) mayonnaise, 1 clove garlic, peeled and minced, 2 teaspoons (10 ml) finely grated lemon zest, 4½ oz 9135 ml) minced green chilies, drained, freshly ground black pepper, to taste, tostadas or tortilla chips
Instructions: In a 3½-quart (3½ L) slow cooker, combine cubed cream cheese, shredded mozzarella, mayonnaise, garlic, lemon zest, artichokes, and chilies. Stir well. Cover the cooker and cook on high-heat setting for 2 hours, or until hot and bubbly.
Turn the slow cooker off and open the lid. Season with black pepper to taste and stir well. Serve with tostadas or tortilla chips.
Slow Cooker Creamy Mushroom-Artichoke Dip Recipe
You may also like Slow Cooker Creamy Sausage Dip or Spiced Carrot Dip
Ingredients
- 2 tablespoons olive oil, divided
- 1 tablespoons unsalted butter
- 1/4 pound (120 g) cremini mushrooms, stemmed
- 3 tablespoons diced yellow onion
- 3 tablespoons diced celery
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black peppercorns
- 14 oz (420 ml) can artichoke hearts, drained
- 2 jalapeno peppers, seeded and diced
- 1 cup (250 ml0 shredded mozzarella cheese
- 1/2 cup (125 ml) mayonnaise
- 1/2 cup (125 ml) grated Parmesan cheese
Method
Step 1
In a large nonstick skillet, heat 1 tablespoon (15 ml) olive oil and butter over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned, for about 5 minutes. Transfer cooked mushrooms to a food processor fitted with a metal blade. Set aside.
Step 2
Reduce heat to medium. Put in the remaining olive oil, then add diced onion and celery. Cook, stirring occasionally, until softened, for about 3 minutes. Stir in minced garlic, salt, and black peppercorns. Cook, stirring, for a further 1 minute. Transfer celery mixture to the food processor along with artichokes and jalapeño peppers. Process until smooth.
Step 3
Transfer artichoke-mushroom mixture to slow cooker. Add mozzarella, mayonnaise, and Parmesan cheese. Mix well.
Step 4
Cover slow cooker and cook on low-heat setting for 4 hours, or until hot and bubbly.