You Can Make This Spinach Artichoke Dip in the Slow Cooker

Today is National Artichoke Heart Day and, I don’t know about you, but when I think of artichoke hearts I think of spinach-artichoke dip. Whether you’re having friends over to watch the big game or you’re hosting book club, this classic appetizer is a guaranteed crowd-pleaser.

Besides the creamy, melty cheese and the big chunks of artichoke hearts, the best thing about spinach-artichoke dip is that it’s pretty hearty. When served with tortilla chips or pita triangles, you really only need to round out your spread with some grapes and maybe some crudité and your guests will be happy.

This dip is really so simple. You just mix fresh baby spinach, quartered artichoke hearts, cream cheese, plain Greek yogurt, mozzarella cheese, Parmesan cheese, onion, garlic, salt, and pepper together and add to your slow cooker. After cooking on high for two hours, the dip is done! Keep it on the warm setting and you can serve right out of the slow cooker — no more worrying about cold dip sitting out on the table all night.

The only downside to this method is you won’t get the golden-brown, bubbly crust on top since you can’t give the dip a quick stint under the broiler, but it will still be absolutely delicious. I promise.

→ Get the Recipe: Slow Cooker Spinach Artichoke Dip from Gimme Some Oven