Fructose Free Slow Cooker Spinach Artichoke Dip
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 8 oz cream cheese, cut into cubes and softened
- ½ cup sour cream
- ½ cup mayonnaise
- 2 cloves garlic, minced
- 1 can (14 oz) artichoke hearts, drained and roughly chopped
Ingredient noteA serving of up to about a third of a cup of canned artichoke hearts is low in fructose. This recipe contains only about 3 1/4 tablespoons per serving, making it likely Low Fructose. If you prefer to always avoid canned artichoke hearts, please tap it and change its rating to Red.
- 10 oz frozen chopped spinach, thawed and squeezed very dry
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese
- ½ tsp onion powder
- ¼ tsp crushed red pepper flakes (optional)
- salt and pepper, to taste
For serving
- tortilla chips, crackers, or sliced baguette, for serving
Instructions
- 1
Add the cream cheese cubes, sour cream, mayonnaise, garlic, onion powder, and red pepper flakes (if using) to the insert of a 3–4 quart slow cooker. Stir to combine as best you can — the mixture will be lumpy at this stage.
- 2
Add the chopped artichoke hearts, squeezed spinach, 3/4 cup of the mozzarella, and all of the Parmesan. Stir until the ingredients are evenly distributed throughout the cream cheese base.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!