Slow Cooker Spinach Artichoke Dip with Kale

Slow Cooker Spinach Artichoke Dip with Kale is one of those recipes that makes you look like a professional chef without actually needing to be one. You toss a few simple ingredients, like creamy cheese, artichokes, and kale, into the slow cooker, and a couple of hours later, you've got a warm, cheesy dip that's as comforting as it is impressive.

This Crockpot Spinach Artichoke Dip is the dip you'll want to make when you need something creamy, cheesy, and a little bit healthier. Trust me, no one's going to realize how many veggies are packed into this, especially when it tastes this good!

After ordering this dip when out with friends, I wanted to figure out how to make a healthier, more nutritious version at home. So, I swapped out the heavy mayo and sour cream with some Greek yogurt (for extra protein, of course), tossed in a little kale (mostly because I had a bunch of it in the fridge, but it totally worked), and threw it all in the slow cooker.

The result is a dip that's so good, my family devoured it before I even had a chance to ask how it turned out. Always a win!

Serve it with pita chips, toast, or fresh veggies, or get fancy and smear it on sandwiches or wraps. And if you're making multiple dips, be sure to check out this Healthy Queso Dip or Avocado Ranch Dip to round out the spread!

Here's Why This Recipe Is Always A Hit

• Taste: This dip is like a cheesy dream with a pop of freshness from the spinach, artichokes, and kale. It's got that savory, creamy vibe you crave with a veggie twist.
• Texture: It's got the perfect balance of smooth and creamy, with just the right amount of texture from the artichokes and kale. Dip-able, scoop-able, and downright irresistible.
• Ease: No fuss here! Just throw everything into the slow cooker and let it do its thing. You can even make this ahead of time, making it a win-win for busy days.
• Crowd-pleasing: It's that crowd-pleasing dip that's super creamy, veggie-packed, and so easy to make. Because who has time to fuss when you could be enjoying this creamy goodness? Plus, it's healthy-ish (shh, don't tell anyone)!

Key Ingredients

For this healthy slow cooker spinach dip to come together, you'll need the following key ingredients:

• Spinach: Frozen is the way to go for this one. It's easier to work with and packs way more spinach into a small space than you could fit into a shopping cart.
• Kale: Again, it's best to use frozen kale for the same reasons as above. Just make sure to thaw it first and squeeze out the excess liquid.
• Artichoke hearts: What would a spinach artichoke dip be without the artichokes? Make sure to drain the liquid out before chopping up your artichoke hearts.
• Cheese: Parmesan and mozzarella cheese for the win! The salty nuttiness of the parmesan cheese packs in a lot of flavor while the softer mozzarella adds to the creamy consistency of the dip. Go for part-skim mozzarella to keep the calories down!
• Greek yogurt. This is my secret weapon for keeping the dip on the lighter side without anyone realizing it. I like to use nonfat Greek yogurt, but low-fat works fine too.
• Sour cream: Another key component of our creamy base, sour cream offers the added bonus of some deliciously tangy flavor that brightens up the dish. To keep things light, go with light sour cream. Otherwise, you can swap in regular.
• Mayonnaise: A little mayonnaise goes a long way in giving this dip its signature rich and delicious flavor. I use light mayo, but you could swap in regular for a richer flavor.
• Garlic and onion: The addition of some fresh garlic and onions adds an amazing flavor profile to this spinach artichoke dip. Don't skip them!

Can I use fresh spinach instead of frozen for spinach dip?

While I love using frozen spinach for this recipe for the sake of convenience, you can absolutely use fresh spinach in its place. Just make sure that you blanch and dry it properly. Watery spinach can result in a watery dip, and we don't want that!

How do you thaw frozen spinach properly?

To thaw frozen spinach quickly, I like putting it in a strainer and running hot water over it. After that, I like to press it with some paper towels (or squeeze it with my hands) to remove as much excess liquid as I can. If you're not in a hurry, you can simply thaw frozen spinach by transferring it to the fridge 24 hours in advance.

Can I make this dip without kale?

Of course! If you're not a kale fan or just don't have it on hand, you can leave it out or replace it with additional spinach. You could also try other greens, like Swiss chard or even arugula, for a slightly different flavor. Just make sure whatever you use is cooked down and squeezed to remove excess moisture.

How to Make Spinach Artichoke Dip in the Slow Cooker and Oven

You have 2 ways to make this delicious dip! Here’s a breakdown of how to make it in the slow cooker and the oven:

Slow Cooker Method:

1. Add all the ingredients to the slow cooker.
2. Cook on low for 3-4 hours.

It’s that easy!

Pro tip: Use a crockpot liner for easy cleanup!

Oven Method:

If you're not in the mood to use the slow cooker, no worries! You can totally make this Spinach Artichoke Dip with Kale in the oven, and it's just as easy and delicious. Here's what you need to do:

1. Preheat the oven to around 375°F. Grab a baking dish; something about the size of an 8x8 works great, and grease it lightly with cooking spray or a little olive oil.
2. Follow the recipe as usual: combine all the ingredients in a bowl (Greek yogurt, artichokes, spinach, kale, the whole shebang). Once it's all mixed together, spread it into the dish, smoothing it out with a spoon.
3. Bake it in the oven for about 25-30 minutes or until the top is golden and bubbly. You can check it with a spoon to see if it's heated all the way through.

Pro tip: If you want it extra golden, you can pop it under the broiler for a minute or two at the end. But don't walk away. You don't want to end up with burnt edges!

What if my spinach dip is watery?

If you end up with a runny dip, you can thicken it up by adding some more of the thicker ingredients, like yogurt or cheese. Adding some extra spinach, kale, or artichoke hearts can also help to absorb some of the extra moisture.

Recipe Tips and Substitutions

Here are some of my best recipe tips and substitutions to help you make the best slow cooker spinach artichoke dip:

• Switch up the flavor: Add in a dash of cayenne pepper or smoked paprika for a little heat. For a more summery take, add some Dijon mustard instead. The bite of the Dijon is the perfect way to enhance the tangy flavors.
• Use marinated artichokes: While plain canned artichoke hearts work great for this recipe, marinated artichokes just take it to the next level. These typically come marinated in a mixture of oil and herbs, adding tons of flavor to the artichokes.
• Make it vegan: Transform this dip into a tasty vegan appetizer by using dairy-free yogurt and plant-based cheese for the base.
• Change it up: Customize the flavors to your tastes by adding other ingredients! Great options include crumbled bacon, crushed red pepper, and fresh chives.
• Add tomatoes: Spinach dip is so good with tomatoes. Either add sundried tomatoes to the dip while it cooks or top the finished dish with some diced cherry tomatoes or bruschetta-style tomatoes.
• Perfect your texture: For a smooth and creamy dip, use an immersion blender for just a few seconds after mixing everything together. It'll help break down the artichokes and spinach a little more, making for a super smooth texture!

How to Use Spinach and Artichoke Dip

This dip is that picture-perfect cheesy dip that goes well with anything you could think of and can be used in other recipes! Go the classic route by serving it with some pita chips, toasted bread, or even your favorite crackers. You could also switch to a low-carb option by pairing this dip with raw veggies like carrots and celery.

Looking for some inspiration? Here are some great ways to use this slow cooker dip:

• Chips and crackers: Chips and crackers are a tried and true pairing when it comes to this dip. Although there are plenty of choices, I love serving it with my Baked Tortillas Chips. These chips are gluten-free, healthy, and super crunchy!
• Bread: This combination tastes so good. Expect it to be gone in a flash. Serve this dip with these Two Ingredient Dough Breadsticks and enjoy. Or prepare a bread bowl to serve the dip for a fun and playful appetizer.
• Crunchy veggies: Since this is a hearty dip, pair it with crunchy vegetables like carrots, celery, bell peppers, endive, cucumbers, or cauliflower.
• Pasta and noodles: To make a complete meal, add some more sour cream and toss it with some pasta. This Spinach Artichoke Pasta has to be one of my favorite meals for dinner. For a lighter, low-carb version, substitute the pasta with some spaghetti squash or zucchini noodles instead.
• Pizza: Spread the dip on top of pizza dough and make Spinach Artichoke Pizza for a fun twist on a classic!
• Grilled cheese: Sandwich the dip between two slices of bread to make a Spinach Artichoke Grilled Cheese. It's a fun way to jazz up basic grilled cheese while sneaking in some veggies!
• Chicken: Add some sun-dried tomatoes and spoon this dip on top of cooked chicken breasts to make Spinach and Artichoke Chicken!

How to Store Leftover Spinach Artichoke Dip

The best way to enjoy this dip is to eat it right away while it's still gooey and hot! If your dip begins to cool and firm up, simply pop it into the oven to re-melt the cheese.

If you have some leftovers (lucky you), store them in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop or in the microwave.