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Let's Make Slow Cooker Spinach Artichoke Dip with Kale
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This lightened up Spinach Artichoke Dip couldn't be easier since it's made in the slow cooker. It's cheesy, creamy, and delicious! Made with Greek yogurt.
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Ingredients

  • 2 cloves garlic, minced
  • 1/2 onion, diced
  • 28 oz canned artichoke hearts, drained (chopped)
  • 10 oz frozen spinach, chopped (thawed and squeezed)
  • 10 oz kale, chopped (best to use frozen, thawed and squeezed)
  • 1.33 cups Parmesan cheese
  • 2 cups shredded part-skim mozzarella cheese
  • 1 cup nonfat plain Greek yogurt
  • 3/4 cup light sour cream
  • 1/4 cup low fat mayonnaise
  • Salt and pepper to taste
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Let's WatchSlow Cooker Spinach Artichoke Dip with Kale
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Step 1Spray the slow cooker with cooking spray. Add all of the ingredients and stir well to combine.
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Step 2Cook on low for 3-4 hours. Taste and season with salt and pepper as needed. Serve with baked tortilla chips, pretzels, raw vegetables, or crackers.
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