Slow Cooker Spinach and Artichoke Dip Recipe

Prep Time 10 minutes
Total Time 10 minutes


  • 1 cup shredded mozzarella cheese
  • 6 ounces Neufchatel cheese cubed
  • 1/4 cup freshly grated Parmesan cheese
  • 1 clove garlic minced
  • 1 ounce can artichoke hearts 14, drained, rinsed and finely chopped
  • 8 ounces trimmed fresh spinach leaves about 8 cups
  • 1/4 teaspoon freshly ground black pepper


  1. In slow cooker stoneware, combine mozzarella, Neufchatel cheese, Parmesan, garlic, artichokes, spinach, and black pepper. Cover and cook on high for 2 hours, until hot and bubbly. Stir well and serve with homemade tortilla chips.

Recipe Notes

Source: The Healthy Slow Cooker by Judith Finlayson (reprinted with permission)

My adaptions to this recipe:

–I used 8 ounces of light cream cheese
–I used 2-3 garlic cloves as I knew we’d like a bit more garlic in this
–I added as much of the spinach as I could to my slow cooker in the beginning. After the spinach had cooked down a bit, I added the remaining spinach.