No Mayo Slow Cooker Spinach Artichoke Dip

Whenever our family goes out to eat at a restaurant like Applebee’s, we love to order their spinach artichoke dip. I always assumed it was a difficult recipe to make at home. But when I discovered this slow cooker spinach artichoke dip I can make in my Crock Pot, I was psyched. Read on for how you can make it to.

No Mayo Slow Cooker Spinach Artichoke Dip Recipe

You’ll be shocked at how easy it is to replicate a restaurant’s spinach artichoke dip at home. For starters, this recipe that I’ve been using has only five ingredients, if you don’t count the seasonings. I don’t.

Then there’s the fact that I can make this in my Crock Pot slow cooker in about two hours. When the recipe is ready, I just switch the slow cooker to the warm setting. So we can nibble from it for hours.

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.

In fact, this has become my go-to appetizer for the holidays or when we’re hosting people to watch football games. I’m telling you: this is so good, people are going to be going back for seconds, thirds and more. For larger crowds, I just double the recipe, which is written to serve four to six people.

Another dip I’m looking forward to trying the next time we have people over — this Dirty Martini Dip. It pairs perfectly with pita chips and crackers like my spinach artichoke dip does.

See more Crock Pot recipes here.

Finally, now that I’ve made this recipe a few times, I’ve discovered some tweaking I’d like to make. First, even though I’m using baby spinach, some of the pieces are still too big once it is cooked. Next time, I might chop the spinach before adding it to the slow cooker.

Second, this last time I made the recipe, I didn’t have shredded mozzarella but I did have a big block of it. So I simply peeled off smaller pieces and added it to the recipe. The end result was as cheesy and delicious as if I’d used shredded mozzarella. Plus, block mozzarella is much cheaper to buy than shredded. Something to keep in mind for the future.

Finally, when I originally wrote this recipe, I said to use artichokes. I’ve since discovered that you can buy canned, chopped artichoke hearts. Those are a time-saver during the recipe prep.

Ingredients Overview

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.

Notes

I use fresh baby spinach in my recipe. I know some people use regular spinach but I found those pieces to be too big to work in a dip.

Also, people have asked about using frozen spinach as a time and money saver. It’s not really a time saver because you can’t put a big block of frozen spinach in the Crock Pot. As it melts and cooks, it’s going to add more liquid to the recipes and you’ll end up with a runny dip. If you have the time and inclination to thaw the spinach and drain it, then by all means use the frozen version.