Go Back

Spinach Artichoke Dip

208 calories per serving (10 chips + dip)
9.2g carbs
13.7g fat
12.6g protein!!
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Appetizer
Cuisine American
Servings 10 people
Calories 208 kcal


  • 1 small white onion
  • 6 oz bag baby spinach
  • 14 oz canned artichoke hearts drained
  • 4 cloves garlic
  • 8 oz reduced fat cream cheese softened
  • 6 oz plain greek yogurt
  • 8 oz shredded mozzarella cheese bag
  • 8 oz shredded or grated parmesan cheese bag
  • 1 sprinkle salt
  • 1 sprinkle pepper
  • pita chips, crackers, and or tortilla chips to serve


  • Start by finely chopping the onion. Chop up the baby spinach as best as you can, you don’t want whole spinach leaves in there. Mince the garlic. And chop up the artichoke hearts as best as you can. Add it all into a large mixing bowl.
  • Add in the softened (which just means to let it sit out of the fridge for 20-30 minutes so it’s squishy) cream cheese, the plain greek yogurt, and half of each bag of cheese. Sprinkle in some salt and pepper. 
  • Stir all of the ingredients together. This is going to use some arm strength!!! Then spray the crockpot with cooking spray. Set the crockpot to high and cook for 2-3 hours. Or if you have other things to take care of, set it to low and cook for 5-6 hours.
  • Add the mixture to the crockpot and sprinkle the remaining cheese over the top. Be sure that you stir it around every so often so that the outsides don’t burn and everything gets nice and melted together! 
  • When it’s warm/hot, everything is melted, and the spinach leaves have turned dark green, it is ready to eat! Plug the crockpot in at the party and lay out some chips or crackers and wait for it to be devoured! 
Keyword dip, snack, vegetarian