Slow Cooker Spinach & Artichoke Dip

6 PT2H Ingredients: 1 tbsp of olive oil 1 jalapeno, seeds removed and finely chopped 1 yellow onion, chopped 2 cloves of garlic, minced 2 8-ounce boxes of frozen artichoke hearts, rough chop 3 10-ounce boxes of frozen spinach 1 cup greek yogurt 1 cup ricotta 1 cup shredded gruyere cheese (you can substitute Swiss, if you cannot find gruyere) 1 cup shredded mozzarella cheese 1 teaspoon kosher salt 1 teaspoon fresh ground black pepper 1/4 teaspoon nutmeg 1/4 teaspoon cayenne (optional)

Slow Cooker Spinach & Artichoke Dip

Prep time: 15 minutes Cook time: 2 hours
Servings: 6 Course: snack

Slow Cooker appetizers are the best appetizers! Try this Slow Cooker Spinach & Artichoke Dip out for your next get-together and have everyone asking for the recipe.

Reynolds Kitchens tip

Make a big batch and save it for later! Reynolds heat & eat containers allow you to store individual portions for a delicious snack the next day or to send your friends and family home with leftovers!


Step 1:

Add olive oil, jalapeño, onion and garlic to slow cooker on low heat. 

Step 2:

Add 2 (8oz) boxes of frozen artichoke hearts and 3 (10 oz) boxes of frozen spinach.

Step 3:

Add greek yogurt, ricotta, gruyere and mozzarella. 

Step 4:

Add kosher salt, black pepper, cayenne and nutmeg. 

Step 5:

Place lid on top. 

Step 6:

After 20 minutes, stir once to combine all ingredients. 

Step 7:

Cook on low heat for 5-6 hours or on 2 hours on high heat.

Step 8:

Serve with crudite, pita, crackers, baguette or crostini.