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Slow Cooker Spinach & Artichoke Dip

  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Servings: 6
  • Course: Appetizers & Snacks

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 Kitchen Tips

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!

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  • 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)


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.

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