The slow cooker doesn’t get busted out very often in our house, so when it does it tends to be for something a bit naughty! I like to make my buffalo chicken dip in the slow cooker sometimes…but today I’m all about a lightened up version of a classic…spinach and artichoke dip!
This is no diet food by any means, but it is a bit lighter than the usual version. The original is usually filled with lots of mayo…we are going to swap greek yogurt and I promise you won’t even be able to tell a difference.
Here is how to get started…you need:
1 jalapeno
1 yellow onion
2 cloves of garlic
2 8oz boxes of frozen artichoke hearts
3 10 oz boxes of frozen spinach
1 cup greek yogurt
1 cup ricotta
1 cup shredded gruyere cheese
1 cup shedded parmesan cheese
1/2 cup feta cheese
Sea Salt
Black pepper
Cayenne
Nutmeg
Dice 1 jalapeño (remove seeds), 1/2 yellow onion, 2 cloves of garlic
Add Jalapeño, onion and garlic to crock pot on low heat with 1 tbsp of butter and 1 tbsp of olive oil.
Add 2 (8oz) boxes of frozen artichoke hearts and 3 (10 oz) boxes of frozen spinach to slow cooker.
Next, add 3 big tbsp of greek yogurt, 2 big tbsp of ricotta cheese and 1 tbsp of olive oil
Now add 1 cup shredded gruyere cheese, 1 cup parmesan cheese and 1/2 cup feta cheese
Now let’s spice it up! Add 3/4 tbsp of kosher sea salt, 3/4 tbsp black pepper, a big pinch of cayenne pepper, and a big pinch of nutmeg…
Put the lid on that baby and let her do her thing.
Cook on low 5-6 hours or on high 2 hours. Stir occasionally.
I like to serve this dip with a couple different variations of chips and breads, pita chips and crunchy style baguettes are my favorite!
*For added spice, you can add a splash of your favorite hot sauce or crushed red pepper!
