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Spinach and Artichoke Dip

I posted a similar recipe back in October of 2015 and my dietary issues have changed so much so I am redoing this recipe; #1 because I've majorly been craving it and #2 to accommodate my diet. Let's try this again, this time Vegetarian and of course naturally Gluten Free.

Slow Cooker Spinach Artichoke Dip Recipe from SixSistersStuff

Slow Cooker Spinach Artichoke Dip Recipe

  • 1 (10 oz) bag fresh baby spinach, roughly chopped
  • 1 (14 oz) can artichoke hearts, chopped
  • 1/2 cup sour cream (Vegan) (I haven't been able to find any vegan sour cream that I can actually consume (it's all soy) so I will omit this ingredient)
  • 1/2 cup mayonnaise (Vegan, there are soy free options if necessary) (I will increase this ingredient to make up for the sour cream) 
  • 1/2 cup onion, finely diced
  • 1 clove garlic, minced
  • 1 cup mozzarella cheese (Vegan, I plan to use Daiya)
  • 1/4 cup grated Parmesan cheese (There are vegan options but I plan to use Pecorino) 
  • 1/4 teaspoon garlic salt
  • 1/4 cup milk (Cashew, Almond, or Flax, it's thicker and creamier)
  • 1 (8 oz) package cream cheese, cubed (Vegan, I plan to use Daiya. You will have to spoon it out, it can not be cubed)
  • salt and pepper to taste (I use Kosher Salt)
  1. Spray a slow cooker (I used a 4 quart slow cooker) with non-stick cooking spray. (I'm not comfortable with cooking sprays so I will use a little Smart Balance to grease the crock pot)
  2. In a large bowl, mix together spinach, artichoke hearts, sour cream, mayonnaise, onion, garlic, mozzarella cheese, Parmesan cheese, garlic salt, and milk. Add salt and pepper as desired. Dump into your slow cooker.
  3. Place your cubed cream cheese on top of spinach/artichoke mixture, spread out as evenly as possible.
  4. Cook on high for 2 - 2 1/2 hours, or until ingredients are cooked through and the cream cheese is melted. Mix in the cream cheese keep dip on "warm" setting until eaten. Serve with crackers, bread, or vegetables.
Cuisine: American | Recipe Type: Appetizer
Recipe adapted from CD Kitchen.
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Recipe Borrowed From:


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