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Slow Cooker Spinach Artichoke Dip

Servings 12
Author Emily Weeks, RDN, LD


  • 1 head of garlic (using 2-3 cloves)
  • olive oil for drizzling
  • 2 cans artichoke hearts, drained and chopped
  • 1 10 oz package frozen spinach, thawed and squeezed dry
  • 8 oz light sour cream
  • 1/2 sweet onion, diced
  • 1/2 cup parmesan cheese
  • 1/2 cup milk
  • 1/2 cup crumbled feta cheese
  • 1 Tbsp red wine vinegar
  • juice from half a lemon
  • 1/4 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 1/4 tsp red pepper flakes
  • 8 oz cream cheese, cubed


How to roast garlic:

  1. Preheat your oven to 400 F. Peel off the loose outer layers of the head of garlic. Slice off about 1/4 inch off the top of the garlic head. Drizzle a couple teaspoons of olive oil over and cover the bulb with aluminum foil. Bake for 30 minutes. Let cool, and use 2-3 of the roasted cloves for the dip. 

For the dip:

  1. Place 2-3 cloves of roasted garlic, artichoke hearts, spinach, sour cream, onion, garlic, Parmesan, milk, feta, vinegar, lemon juice, salt and pepper, and red pepper flakes into a slow cooker. Stir until well combined. Top with cream cheese.

  2. Cover and cook on low heat for 2 hours.

  3. Uncover and stir until cream cheese is well combined.