Slow Cooker Spinach-Artichoke Dip

Name: Slow Cooker Spinach-Artichoke Dip
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 1 (10 oz) pkg frozen chopped spinach, thawed; or; 12-15 ounce fresh spinach, coarsely chopped, stems OK if chopped; 2 cloves garlic, minced; 1 (14 oz) can artichoke hearts in water, drained and chopped; 8 ounces sour cream or whole milk yogurt; 8 ounces cream cheese; 1/2 cup mayonnaise; 4 oz Parmesan cheese, grated or chopped; 4 oz fontina cheese, grated or chopped; 1/4 teaspoon freshly ground black pepper; Pinch crushed red pepper flakes (optional); Finely grated zest of 1 medium lemon (optional); 1/2 c dry white wine (Charles Shaw Chardonnay)

L S @LindaS

9/28/25: if parmesan cheese is hard, or you're using the harder outer edge, grate it! Chopped won't melt

Serve with tortilla chips or bread. Watch out when you eat it, cheese gets very hot!

9/28/25: if parmesan cheese is hard, or you're using the harder outer edge, grate it! Chopped won't melt

Serve with tortilla chips or bread. Watch out when you eat it, cheese gets very hot!

L S @LindaS

9/28/25: if parmesan cheese is hard, or you're using the harder outer edge, grate it! Chopped won't melt

Serve with tortilla chips or bread. Watch out when you eat it, cheese gets very hot!

9/28/25: if parmesan cheese is hard, or you're using the harder outer edge, grate it! Chopped won't melt

Serve with tortilla chips or bread. Watch out when you eat it, cheese gets very hot!

Saved

Ingredients

1 tablespoonolive oil
1small onion, chopped
1 (10 oz)pkg frozen chopped spinach, thawed
or
12-15 ouncefresh spinach, coarsely chopped, stems OK if chopped
2 clovesgarlic, minced
1 (14 oz)can artichoke hearts in water, drained and chopped
8 ouncessour cream or whole milk yogurt
8 ouncescream cheese
1/2 cupmayonnaise
4 ozParmesan cheese, grated or chopped
4 ozfontina cheese, grated or chopped
1/4 teaspoonfreshly ground black pepper
Pinchcrushed red pepper flakes (optional)
Finely grated zest of 1 medium lemon (optional)
1/2 cdry white wine (Charles Shaw Chardonnay)

Saved

Steps

1

Add olive oil and coat sides and bottom of the crock. Put on HIGH and add onion. Let cook until transparent
2

Add garlic, fresh spinach (if using fresh) and artichokes. Let cook until spinach is wilted and/or liquid is boiling. (If using frozen spinach, squeeze the excess moisture from the spinach and place in the slow cooker after artichokes are hot.)
3

Add sour cream (yogurt), cream cheese, mayonnaise, Parmesan, fontina, wine and pepper, and stir to combine.
4

Cover and cook on the HIGH setting, stirring occasionally as the cheese melts, until heated through and bubbling around the edges, about 2 hours. If too thick, add a little milk.
5

Uncover, add the lemon zest, and stir to incorporate the cream cheese. Sprinkle green onions on top. The dip is ready to be served and can be left covered on the WARM setting for up to 2 hours.
6

You can eat this dip straight from the pot (or transferred to a serving bowl), or transfer dip to a small ovenproof skillet (or ramekins). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.
7

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The dip is also delicious served cold. I usually freeze half of it for a later date.
8

From Comments (I haven't tried it): A 4-oz. can of chopped green chilies is a wonderful addition.