Slow Cooker Spinach Artichoke Dip Recipe

Name: Slow Cooker Spinach Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup raw cashews; 1 cup plain unsweetened almond milk (or any non-dairy milk); 2 garlic cloves, roughly chopped; 1 teaspoon kosher salt; 2 tablespoons fresh lemon juice; 2 teaspoons Dijon mustard; 1 (8 ounce) bag frozen spinach, defrosted and squeezed very dry; 2 (14 ounce) cans artichoke hearts, drained, rinsed, and roughly chopped; 1 (8 ounce) can diced water chestnuts, drained and rinsed; 2 tablespoons nutritional yeast; 3 tablespoons avocado mayonnaise; to taste ground pepper

Servings: persons

1 cup raw cashews
1 cup plain unsweetened almond milk (or any non-dairy milk)
2 garlic cloves, roughly chopped
1 teaspoon kosher salt
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 (8 ounce) bag frozen spinach, defrosted and squeezed very dry
2 (14 ounce) cans artichoke hearts, drained, rinsed, and roughly chopped
1 (8 ounce) can diced water chestnuts, drained and rinsed
2 tablespoons nutritional yeast
3 tablespoons avocado mayonnaise
to taste ground pepper

1
1. Pulse the cashews in a blender until a fine powder forms. You're looking for a flour-like consistency. Be careful not to overmix or you'll end up with cashew butter.
2
2. Add the almond milk, garlic, salt, lemon juice and mustard. Blend on high until smooth.
3
3. Pour the liquid into a 4-quart slow cooker. Add the spinach, artichoke hearts, water chestnuts, and nutritional yeast (if using). Stir until well combined.
4
4. Cover and cook on high for 2 hours or low for 3-4 hours, or until warm and bubbly.
5
5. Uncover and stir in the mayonnaise or veganaise. If the dip seems dry, add an extra splash of almond milk. Taste and add additional salt or freshly ground pepper to taste. Serve warm or at room temperature.
6
*Nutritional yeast adds a cheesy flavor without containing any dairy. Find it on the bulk aisle of your natural foods store, or in the baking section. If you can't find or don't want to use it, feel free to omit.
7
**Avocado mayonnaise is made with avocado oil and is usually free of canola and soy oil, which is why I recommend it over regular mayo. Veganaise is an egg-free, vegan alternative to mayo, and is a great choice if you're avoiding eggs or want to keep this dish completely plant-based.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup raw cashews, 1 cup plain unsweetened almond milk (or any non-dairy milk), 2 garlic cloves, roughly chopped, 1 teaspoon kosher salt, and more.

Yes, Slow Cooker Spinach Artichoke Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Slow Cooker Spinach Artichoke Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions