Crock-pot Spinach Artichoke Dip

Today marks the opening of football season; GO BLUE!


(This photo was not taken today)

Football, to me, marks the beginning of fall (my favorite time of year). I love watching college football, and it seems you cannot do so without snacks! Whether tailgating at the game or at your house, snacks are a non-negotiable part of football season. I have been making this spinach artichoke dip for many, many football seasons…and it is still one of my favorites!

Spinach artichoke dip is so versatile; it can be served warm or cold. This recipe uses the Crock-pot which allows me to stir all the ingredients together and walk away. In an hour you will be welcomed back to the kitchen with an irresistibly cheesy, spinachy, artichokey, warm dip. If you are tailgating with a large crowd I recommend doubling the recipe.

What team are you cheering for?


  • 10 oz. frozen cut spinach; thawed
  • 14 oz. can artichoke hearts
  • 6 oz. low-fat cream cheese
  • 8 oz. low-fat sour cream
  • 2 cloves garlic, minced
  • 1/2 c. shredded mozzarella
  • 1/4 c. grated parmesan
  • salt and pepper to taste
  • Multi-grain crackers; for serving
  • Veggies: cucumber, bell pepper, carrots; for serving

Remove thawed spinach from package and squeeze as much juice out as you can; set aside.


In a small to medium size Crock-pot mix cream cheese, sour cream, garlic, mozzarella, and parmesan. Add spinach and stir to combine. Drain liquid from the artichoke hearts and dice small. Add the artichokes to the spinach/cheese mixture then season with salt and pepper to taste. (Add very little salt to start out since the artichokes and cheese are already salty.)


Put the lid on the Crock-pot and turn dial to HIGH. Cook for 1 hour or until bubbly. The cheese will be delightfully stringy when you stir.


Arrange vegetables and crackers for serving; no utensils required! imageimage

Enjoy this recipe and, again, GO BLUE!


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