Slow Cooker Spinach Dip Recipe

2018-03-04
  • Yield : 1 cup (250 ml)
  • Servings : 6-8
  • Prep Time : 10m
  • Cook Time : 2:00 h
  • Ready In : 2:10 h

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Nutritional Info

This information is per serving.

  • Calories

    192
  • Fat

    2.6 g
  • Cholesterol

    41.3 mg
  • Sodium

    717 mg
  • Protein

    10 g
  • Carbohydrate

    30.8 g

Slow cooker spinach dip recipe. This is the classic spinach-artichoke dip prepared in a slow cooker. Serve it with toast points, crostini, tortilla or potato chips, sliced baguette. You may prepare basic crostini at home:

Basic Crostini Recipe

This is a vegan-friendly recipe.

Makes 8 crostini

Ingredients: 8 slices baguette (each 1/4 inch (o.5 cm) thick, olive oil

Instructions: Preheat broiler. Brush baguette slices lightly with olive oil on both sides. Place under preheated broiler and bake until golden, turning once, for about 2 minutes per side. Turn the heat off and remove baked crostini from the broiler. After cooling, store in airtight container for up to 3 days.

You can also prepare Spicy Artichoke Dip:

Slow Cooker Spicy Artichoke Dip Recipe

Use maximum 3½-quart (3½ L) slow cooker to prepare this dip.

Makes about 3 cups (750 ml)

Ingredients: 14 oz (420 ml) can artichokes, drained and chopped, 8 oz (240 ml) cream cheese, softened, 1/2 cup (125 ml) shredded low-fat mozzarella cheese, 4 green onions, white parts only, finely chopped, 1 clove garlic, peeled and minced, 2 tablespoons (30 ml) mayonnaise, 1 jalapeno pepper, minced, 1 tablespoon (15 ml) Dijon mustard, 1 tablespoon chili powder, 1 teaspoon Worcestershire sauce, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper

Instructions: In a slow cooker, combine all ingredients. Stir well. Cover the cooker and cook on high-heat setting for 2 hours, or until very hot and bubbly. Turn slow cooker off and open the lid. Stir well and serve.

Slow Cooker Spinach Dip Recipe

Ingredients

  • 1 cup (250 ml) shredded mozarella cheese
  • 1/2 pound (240 g) cubed cream cheese
  • 1/4 cup (60 ml) grated Parmesan cheese
  • 1 clove garlic, peeled and minced
  • 1/4 teaspoon freshly ground black pepper
  • 14 oz (420 ml) can artichokes, drained and finely chopped
  • 1 pound (480 g) fresh spinach, stems removed
  • potato or tortilla chips

Method

Step 1

In a slow cooker, combine all ingredients. Mix well.

Step 2

Cover cooker and cook on high-heat setting for 2 hours, or until very hot and bubbly.

Step 3

Turn slow cooker off and open the lid. Stir dip well abd serve with tostadas, potato or tortilla chips.

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