Spinach Artichoke Dip
Warm, creamy, and cheesy, this slow-cooker dip swaps some traditional dairy for White Mountain Yogurt, adding tang and a lighter twist to the classic spinach-artichoke favorite—perfect for parties, game day, or cozy nights in.
- Sauces & Dips
- Savory
Ingredients
- 1 (10 oz) package frozen chopped spinach, thawed & drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1 cup White Mountain yogurt
- 1 cup shredded mozzarella (or Italian cheese blend)
- ½ cup grated Parmesan cheese
- 2 garlic cloves, minced
- ¼ tsp salt (or to taste)
- ¼ tsp black pepper
directions
- Prep the veggies: Squeeze excess moisture out of the thawed spinach (use a clean towel or cheesecloth) & Chop the artichoke hearts into bite-sized pieces.
- In a mixing bowl, combine cream cheese, White Mountain yogurt, minced garlic, salt, & pepper. Stir until smooth and well combined.
- Fold in the drained spinach, chopped artichoke hearts, mozzarella, and Parmesan & Mix until everything is evenly distributed.
- Lightly grease the inside of your slow cooker. Pour the dip mixture into the Crock-Pot and spread evenly.
- Cover and cook on Low for 1½ to 2 hours, stirring once halfway through, until the dip is heated through, bubbly, and creamy.
- Serve hot, straight from the Crock-Pot. Pair with tortilla chips, toasted baguette slices, pita chips, or fresh veggies for dipping.
