Recipes > Appetizer

Slow Cooker Cajun Spinach and Artichoke Dip

Prep Time

15 minutes

Cook Time

120 minutes


20-24 people

Low carb and low sodium … the perfect appetizer full of taste without the guilt. As Shelly Marie Redmond, MS, RD, LDN, Skinny Louisiana, shows us, it’s simple to make in your slow cooker with pantry-friendly ingredients like Tony’s Spice N’ Herbs Seasoning.

Slow Cooker Cajun Spinach and Artichoke Dip

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Kitchen Tip : Slow Cooker Cajun Spinach and Artichoke Dip


  • 1/2 Onion, Chopped

  • 1 Package (10 Ounces) Frozen Spinach, Thawed

  • 2 Cans (14 Ounces) Artichoke Hearts, Drained and Chopped

  • 1 Package (8 Ounces) 1/3-Fat Cream Cheese (Keto Can Do Full Fat)

  • 1/2 Cup Sour Cream

  • 2 Cups Shredded Mozzarella Cheese

  • 1/4 Cup Grated Parmesan Cheese

  • 2 Teaspoons Tony’s Spice N’ Herbs Seasoning

  • 2 Large Mission Carb Balance Tortillas

  • Nonstick Cooking Spray

  • Clear


Making the Dip:

  1. Combine all ingredients in slow cooker.
  2. Cover and cook on low for 2-3 hours.
  3. Serve with chips.

Making Shelly’s Skinny Chips:

  1. Preheat oven to 450°F.
  2. Line baking sheet with parchment paper or foil.
  3. Cut tortillas evenly into 8 triangles.
  4. Spray triangles with nonstick cooking spray and place on baking sheet.
  5. Bake for 3 minutes. Remove from oven and flip chips over. Bake for another 3 minutes.
  6. Remove from oven and serve.

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