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Crock-Pot® Spinach, Feta and Artichoke Dip

Recipe Courtesy of Cate at Cate’s Kitchen Fit

Yield: 10-12 Servings | Prep Time: 10 Minutes | Cook Time: 2 Hours | Total Time: 2+ Hours


  • ½ cup Holland House® White Cooking Wine
  • 1 (8 oz.) package reduced-fat cream cheese
  • 3 cloves garlic, minced
  • 1 (12 oz.) package frozen spinach, thawed and squeezed to drain excess liquid
  • 2 (14 oz.) cans whole artichokes, drained well and chopped
  • 1 (8 oz.) can sliced water chestnuts, drained well and chopped
  • 1¼ cups low-fat mozzarella cheese
  • ¾ cup feta cheese, crumbled
  • 1¼ cups low-fat Greek yogurt
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and pepper, to taste


  • Feta cheese
  • Roasted red peppers (optional)
Shop Ingredients


  1. Grease a 6 to 8 quart Crock-Pot® with oil or cooking spray.
  2. Add garlic, spinach, artichokes, water chestnuts, mozzarella, feta, yogurt, and red pepper flakes to the Crock-Pot®. Mix to combine.
  3. In a small saucepan on medium heat, add ½ cup Holland House® White Cooking Wine. Allow to simmer for 3 minutes. Stir in cream cheese and turn off the heat. Transfer cream cheese and wine mixture to Crock-Pot® and stir to combine ingredients.
  4. Cook on low for two hours.
  5. Serve in Crock-Pot® or transfer to serving bowl.

For serving: Serve with vegetable crudités, baked pita chips or crackers.