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Sunday Slow Cooker:  Spinach, Artichoke, and Kale Dip

Oh man, do I have an easy and delicious dip for you to try! I made this dip on Thursday after realizing I had a bunch of kale I needed to use up and weeks of thinking about slow cooker dips. Originally I had planned on just a traditional spinach and artichoke dip, but decided the kale would make a great and nutritious addition. I personally loved it with the kale but for those of you who don’t love kale, just double the spinach and you will be on your way to a yummy, warm dip. This dip works perfectly as intended but also makes a delicious pasta sauce and a yummy smear on sandwiches and wraps. One note about this recipe, I do recommend using good quality parmesan cheese for the recipe since a lot of the cheesy flavor comes from the Parmesan. You’ll be able to taste the difference.

Slow Cooker Spinach, Artichoke, and Kale Dip
Servings: 20
Serving Size: 1/2 cup
Nutritional Info: 83 calories, 4.3g of fat, 5.6g of carbohydrates, 2g of fiber, 6.5 of protein
Weight Watchers® PointsPlus®: 3 *


  • 2-3 cloves garlic
  • 1/2 onion
  • 2 14 oz cans artichoke hearts
  • 10 oz spinach, chopped
  • 10 oz kale, chopped
  • 1 cup Parmesan cheese – the good stuff
  • 1 cup shredded part skim mozzarella cheese
  • 1 cup 0% Greek yogurt
  • 3/4 cup low fat sour cream
  • 1/4 cup low fat mayo
  • Salt and Pepper to taste


  1. In a food processor, chop the garlic, artichokes, and onion into smaller pieces.
  2. Add everything to the slow cooker and stir together.
  3. Cook on high for 4 hours. Taste and season with salt and pepper as needed.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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6 Response to Sunday Slow Cooker: Spinach, Artichoke, and Kale Dip

  1. Denise on December 8, 2012

    This looks delicious! I can’t wait to try it. I love kale. I have used my leftover dip on my sandwiches. Try some on a turkey sandwich with fresh spinach and tomato. YUM!

  2. Kristen on December 14, 2012

    Did you make this in a full sized crockpot? Mine is pretty large, so I’m wondering if I should just bake it off in the oven.

    • Kristen on December 15, 2012

      I made it in a regular sized crockpot and it turned out fine. You could definitely bake it as well though.

  3. Christina on January 11, 2013

    So, naive question. What exactly does kale taste like? After being in the crockpot, does it still have that rough texture?

    • Kristen on January 11, 2013

      It’s a bit hard to describe but it is closest to a mustard or collard green if you have tried those, or like a heartier spinach. It will break down a lot after being in the crockpot and will not have a rough texture at all.

  4. Kathy on January 12, 2013

    This is excellent. I rolled this up in Trader Joe low carb tortillas and had a very filling, change of pace , under 250 calorie lunch. For another meal, I also mixed into Penne pasta and was equally as excellent ( added a little broth).. I have been trying to fit in to my menu more nutrient dense recipes and this was perfect!


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