Learn how to make Slow Cooker Artichoke-Spinach Dip, one of Rita's recipes for your Crock-Pot.

Slow Cooker Artichoke-Spinach Dip


  • 1 (14-ounce) jar artichoke hearts, quartered or coarsely chopped, drain only half of liquid
  • 1 (10-ounce) frozen chopped spinach, do not defrost
  • 1 (8-ounce) package reduced-fat cream cheese
  • 1 cup grated Parmesan cheese
  • 3 cloves, garlic, minced
  • 1 tablespoon red wine


  1. In a small slow cooker, combine all ingredients
  2. Cover and cook for 2 hours on LOW or until all ingredients are melted
  3. Stir to combine before serving
  4. Serve with whole-grain crackers, baked chips or toasted French bread slices