Crockpot Spinach Dip Recipe
Course: Appetizer
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 8
Calories: 149 kcal
We have put a healthy spin on classic Spinach Dip with this Slow Cooker Parmesan Spinach Dip. It's the ultimate game day appetizer, or enjoy any day of the year.
Step-by-step photos can be seen below the recipe card.
Print Recipe
10 ounces frozen chopped spinach thawed and patted dry (1 package) ½ cup light sour cream ¾ cup low-fat Greek yogurt ½ cup freshly grated Parmesan cheese 8 ounces canned water chestnuts diced (1 small can) 1 clove garlic crushed 1½ cups shredded low-fat mozzarella cheese ⅛ teaspoon ground black pepper
Combine all of the ingredients and mix until well combined
10 ounces frozen chopped spinach, ½ cup light sour cream, ¾ cup low-fat Greek yogurt, ½ cup freshly grated Parmesan cheese, 8 ounces canned water chestnuts, 1 clove garlic, 1½ cups shredded low-fat mozzarella cheese, ⅛ teaspoon ground black pepper
Place ingredients in a slow cooker on high, stirring occasionally. Once dip is hot, you can set the cooker on warm while serving.
Serve with baked pita chips, or crackers.
If you're after a more indulgent version of this dish, you can absolutely opt for full-fat sour cream, Greek yogurt, and mozzarella cheese.
Storage: Store crockpot spinach dip in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Calories: 149 kcal | Carbohydrates: 10 g | Protein: 11 g | Fat: 7 g | Saturated Fat: 4 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 2 g | Cholesterol: 25 mg | Sodium: 291 mg | Potassium: 236 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 4371 IU | Vitamin C: 3 mg | Calcium: 314 mg | Iron: 1 mg