Crockpot Spinach Dip is a delicious and healthy(er) way to enjoy spinach parmesan dip at your next tailgate party. This easy spinach dip is the perfect appetizer! It’s so tasty and it’s a healthy spinach dip you won’t feel guilty about eating!
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Why We Love This Crockpot Spinach Dip Recipe
I love having delicious dips for every party, especially on game day! And it’s always nice to make something with fewer calories, so I turned everybody’s favorite dip into a healthy spinach dip recipe. That’s right, this creamy, cheesy hot spinach dip is actually pretty low in calories, thanks to a few substitute ingredients.
- Easy. This recipe is pretty hands-off because it’s made in a slow cooker. Plenty of time to make drinks!
- Creamy. Greek yogurt is my healthy secret weapon because it gives you a creamy texture while making your favorite dishes a bit lighter.
- Healthier. You can skip the calories without missing out on taste!
Slow Cooker Spinach Dip Healthy Swaps
We use low-fat Greek yogurt to lighten up this indulgent dip. A couple of other easy swaps include light sour cream and low-fat mozzarella cheese. It’s simple replacements like these that can make all the difference!
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How to Store and Reheat
Store leftover crockpot spinach dip in an airtight container in the refrigerator for up to 3 days. Reheat in the crockpot on the “warm” setting.
How to Freeze
You can freeze this dip, but it may have a different texture once thawed. To freeze, divide the dip into portions and seal in Ziplock bags. The dip should keep frozen for up to 2 months. Thaw in the refrigerator overnight before reheating and serving.
Serving Suggestions
My favorite thing to serve with this healthy spinach dip is baked pita chips! They are a lighter and healthier alternative to other chips, plus they just taste so good with the spinach parmesan flavor. They tend to hold up well too, so they’re perfect for dipping (the more dip you can fit on your chip, the better!).
But this dip goes well with any kind of chips or crackers, so serve it with whatever you have, or set out a variety of options. It’s also the perfect thing to serve with crostini! You could also try these homemade baked tortilla chips for another fun dipping option, or these crispy wonton chips!
More Spinach Dip Recipes To Try
Notes from the Test Kitchen
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.
5-Star Review
“This is always the first dip to go! It’s SO good!” -Lauren Kelly
Crockpot Spinach Dip Recipe
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Ingredients
- 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
Recommended Equipment
Instructions
- Combine all of the ingredients and mix until well combined10 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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- 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.
Nutrition Information
How to Make Crockpot Spinach Dip Step by Step
Mix the Dip: Combine 10 ounces of thawed frozen chopped spinach, ½ cup of light sour cream, ¾ cup of low-fat Greek yogurt, ½ cup of freshly grated Parmesan cheese, 8 ounces (1 can) of chopped canned water chestnuts, 1 crushed clove of garlic, 1½ cups of shredded low-fat mozzarella cheese, and ⅛ teaspoon of ground black pepper and mix until well combined.
Heat the Dip: Place the ingredients in a slow cooker on high, stirring occasionally. Once the dip is hot, you can set the cooker on warm while serving.
This was really good. I made it for the Super Bowl. I would make it again.
How can I store the leftovers? Can I freeze it?
Store leftover spinach dip in an airtight container in the refrigerator for up to 3 days. You can freeze this dip, but it may have a different texture once thawed. To freeze, divide the dip into portions and seal in Ziplock bags. The drip should keep frozen for up to 2 months. Thaw in the refrigerator overnight before reheating and serving.
Hi! Can I substitute artichokes for water chestnuts?? Plan to make this for a baby shower. Thanks so much!
It may alter the taste quite a bit but you can sure try!
Just wondering if you can substitute the sour cream for something else because of an allergy.
You could use greek yogurt! It tastes almost the same and is actually a little healthier!
This is ALWAYS a crowd favorite! So easy and delicious!
Hooray!
So far I haven’t tried this recipe but it looks very easy to make:)
It’s incredibly easy, you’ll love it!
Spinach dip is one of my faves, and I love that this one can be made in my slow cooker to keep it warm!
Thanks Tara!
This is always the first dip to go! It’s SO good!
Thanks Lauren!