Low Carb Spinach Artichoke Dip in the Crock Pot

This low carb spinach artichoke dip that I’ve made in the Crock Pot is a take on dips that you can order as an appetizer at your favorite restaurant. You’ll love making it at home because it is so easy to do and it is lower in carbohydrates than you ever imagined. Get ready to impress your family and friends at your next party or potluck.

No Mayo Slow Cooker Spinach Artichoke Dip Recipe

You’ll be amazed at how easy it is to replicate a restaurant-style spinach artichoke dip at home, all while keeping it low carb for those who prioritize that. This recipe I use has only five main ingredients, not counting the seasonings, which makes it simple and straightforward.

Another great advantage is that I can prepare this dip in my Crock Pot slow cooker in about two hours. Once it’s ready, I just switch the slow cooker to the warm setting, allowing us to enjoy it for hours as we nibble away. It’s the perfect dish for gatherings, holidays or cozy nights in!

Also, it does not have any mayo in it. I know that’s a big thing for people — to find a mayonnaise-free recipe for this dip. While mayo doesn’t add a lot of carbs, per se, I know that some people just don’t like it and therefore want a recipe that doesn’t use it.

This spinach artichoke dip has become my go-to appetizer for the holidays and when we’re hosting people to watch football games. I promise you, it’s so good that people will be going back for seconds, thirds, and more! For larger crowds, I simply double the recipe, which is originally written to serve four to six people.

On my last attempt, I didn’t have shredded mozzarella on hand, but I did have a big block of it. I just peeled off smaller pieces and added them to the recipe. The end result was just as cheesy and delicious as if I’d used shredded mozzarella. Plus, buying block mozzarella is often much cheaper than the pre-shredded kind, so that’s definitely something to keep in mind for future cooking!

Ingredients

• 8 ounces baby spinach
• 14 ounce-can of artichoke hearts
• 8 ounces cream cheese
• 1 cup sour cream
• 1 cup shredded mozzarella
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt

Step-by-Step Instructions

Open the can of artichoke hearts and drain the water. Then, cut the artichoke hearts into small bits. Cut the cream cheese in 8 pieces. Add the cream cheese to the slow cooker. Add the chopped artichokes to the crock. Add the sour cream to the crock and mix with other ingredients. Sprinkle in the shredded mozzarella cheese. Add the onion powder, garlic powder and salt. Top with baby spinach.

Add the cover and set the slow cooker to low. If you have a timer on your slow cooker, set it for two hours. After one hour of cooking, remove the top to stir so that the spinach gets mixed into the dip. Replace the top and let cook for the remaining hour.

Serve while warm with crackers or bread. Or, if you want to go fully low carb, you can serve with these homemade flaxseed crackers.

Notes

In my recipe, I prefer using fresh baby spinach because I find that regular spinach leaves can be too large for a dip. The smaller leaves of baby spinach blend in nicely and provide a great texture.

Some people have asked about using frozen spinach as a time and money saver. However, I don’t consider it a true time saver because you can’t just throw a big block of frozen spinach into the Crock Pot. As it melts and cooks, it releases excess liquid, which can result in a runny dip. If you do choose to use frozen spinach, make sure to thaw it and drain any excess moisture first to avoid this issue. If you have the time and inclination to prep the frozen spinach, it can work well in the recipe!