This Slow Cooker Spinach Feta Dip is a terrific warm appetizer for game day ... or any party! Creamy, cheesy, and packed with spinach. Serve it with veggies or pita chips, and it'll go fast.

Photography Credit: Nick Evans

It’s that time of year where I crave a big bubbling pot of cheese dip. You too? This Spinach Feta Dip is a welcome addition to any party spread or game day celebration. Plus, it has spinach in it, so it’s healthy, right? Right?!

Okay, it’s not exactly health food, but it does have a lot of spinach in it, and the rest of it is worth the extra calories.

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A TWIST ON SPINACH ARTICHOKE DIP

Instead of making a classic spinach and artichoke dip, I doubled the spinach usually called for and added feta cheese for a saltier dip. (Be careful not to add too much salt while you cook the spinach, since feta is pretty salty on its own.)

If you’re really missing the artichokes, though, go ahead and add a can. Just halve the amount of spinach.

SHOULD I USE FRESH OR FROZEN SPINACH FOR SPINACH FETA DIP?

You can use fresh or frozen spinach for this dip! My preference is fresh, because when you sauté with olive oil and a pinch of salt, it really brings out the spinach flavors.

If you do use frozen spinach, make sure to thaw the spinach completely and press out as much water as you can. Water will ruin the dip and make it too runny. I like to wrap my thawed spinach in paper towels to press out as much liquid as possible.

HOW TO MAKE SPINACH FETA DIP IN THE SLOW COOKER

This dip is perfect for the slow cooker: it’s hands-off and cooks in 90 minutes. All you need to do is stir the dip every 30 minutes or so to make sure it’s melting together evenly. Once the dip has cooked, keep it warm on the lowest slow cooker setting for serving.

SUGGESTIONS AND SUBSTITUTIONS FOR SPINACH FETA DIP

If you can’t find feta, you can use Monterey jack, which melts beautifully. You will probably need to add an extra pinch of salt if you do that, though.

MAKE-AHEAD AND STORING SPINACH FETA DIP

You can make this dip entirely in advance; just keep it in the fridge. When you’re ready to serve, reheat it gently over low heat on the stovetop or in your slow cooker on the “warm” setting until it comes back to its original deliciousness.

I don’t recommend freezing cheese-based dips like this. They tend to get grainy and lose their creamy texture. But this dip will keep great in the fridge for five to seven days, and I can’t envision a world where your family couldn’t finish it off by then!

MORE CHEESY PARTY DIPS!