Spinach-Artichoke Dip
An easy, slow-cooker spinach-artichoke dip that’s warm, creamy, and made to bring along to holiday parties and game days.
- 6 oz. fresh spinach
- 16 oz. cottage cheese
- 1 12-oz. jar marinated artichoke hearts, drained and chopped
- ¾ cup shredded mozzarella
- ½ cup plain full-fat Greek yogurt
- ¼ cup grated Parmesan cheese
- ½ tsp. kosher salt, plus more to taste
- ½ tsp. garlic powder
- ½ tsp. onion powder
- Pita chips or whole-grain crackers, for serving
STEP 1
Prepare an ice bath by filling a large bowl with cold water and ice. Set aside.
STEP 2
Bring a small pot of water to a boil. Add the spinach and boil for 30 seconds, or until wilted and bright green.
STEP 3
Immediately transfer to the prepared ice bath to cool completely. Strain the spinach and press out excess water.
STEP 4
Add the cottage cheese to a food processor and blend until smooth.
STEP 5
Place the cottage cheese in the slow cooker with the remaining ingredients, except the chips or crackers.
STEP 6
Mix well, then cook on high for one hour or low for two hours, or until everything is melted and the edges are bubbling.
STEP 7
Add more salt to taste. Serve warm with pita chips or whole-grain crackers of choice.
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