Healthier Slow Cooker Spinach and Artichoke Dip

We’re just 16 days away from Christmas, can you believe it?! So exciting 🙂 And to help you plan for any upcoming holiday parties, I’m bringing you a quick and relatively healthy dish: my Healthier Slow Cooker Spinach and Artichoke Dip!

I love the creamy, cheesy, buttery dips you can find at most restaurants, but they always leave me feeling kind of gross, you know what I mean?? So I wanted to come up with a healthier version that was satisfying without removing cheese from the equation – because let’s admit it, cheese makes the world go round. Or maybe it just makes my world go round…but I digress….

It couldn’t be easier to make – you just throw it all into the slow cooker and let it do the rest. Give it a shot this weekend and I promise you won’t miss the extra fat and calories!!

Ingredients

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How to make it

Put all the ingredients, except for the Neufchatel, into the slow cooker. Stir well to combine.

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Evenly top the mixture with the cubed Neufchatel.

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Note: Neufchatel is basically light cream cheese and found in the same refrigerated section in the grocery store as regular cream cheese.

Cover, cook for 2 hours on low in total. When there’s about 15 minutes left, stir to combine the Neufchatel well with the other ingredients. Cover, then continue cooking for the remaining time. 

Keep warm in the slow cooker until ready to serve; then transfer to a serving dish. Serve with tortilla chips, celery, pita, crackers, etc.

A healthier version of Spinach & Artichoke dip made with Greek Yogurt and coconut milk! So easy - just throw it all in a slow cooker and it's ready in a couple hours for your holiday party!

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Slow Cooker Spinach and Artichoke Dip

Healthier Slow Cooker Spinach & Artichoke Dip
Serves 8
A healthier version of Spinach & Artichoke dip made with Greek Yogurt and coconut milk! So easy - just throw it all in a slow cooker and it's ready in a couple hours for your holiday party!
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Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Ingredients
  1. 10-12 ounces frozen chopped spinach, defrosted then drained
  2. 1 (14 ounce) can artichoke hearts, drained then chopped
  3. 1/2 cup light sour cream
  4. 1/2 cup plain Greek yogurt
  5. 1/2 cup coconut milk
  6. 1 cup Mozzarella cheese, shredded
  7. 1/2 cup Parmesan cheese, grated
  8. 2 cloves of garlic, minced
  9. 1/2 teaspoon onion powder
  10. 1/4 teaspoon kosher salt
  11. 1/4 teaspoon fresh black pepper
  12. 1 Tablespoon fresh lemon juice
  13. Lemon zest from ½ lemon
  14. 8 ounces Neufchatel cheese, cubed
Instructions
  1. Put all the ingredients, except for the Neufchatel, into the slow cooker. Stir well to combine. Evenly top the mixture with the cubed Neufchatel.
  2. Cover, and cook for 2 hours total on low. When there is about 15 minutes remaining, stir all the ingredients together so the Neufchatel melts into the rest of the dip. Cover and cook for the remaining time.
  3. Keep warm in crockpot until ready to serve. Transfer to a serving dish and serve with tortilla chips, celery, pita bread, crackers, etc.
Notes
  1. Be sure to squeeze out as much of the water from the frozen spinach before putting into the slow cooker.
Love & Food ForEva http://loveandfoodforeva.com/

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