Description
Creamy, cheesy, and incredibly easy, this crockpot spinach artichoke dip is perfect for any occasion! Just add all the ingredients to your slow cooker and let it work its magic. Perfect for game days, holiday parties, and entertaining.
Ingredients
Units
Scale
- 10 ounces fresh spinach, roughly chopped, long stems removed*
- 14-ounce jar artichoke hearts, drained and roughly chopped (or 10–14 oz bag frozen artichoke hearts, thawed and drained)*
- 8 ounces full-fat cream cheese, cubed
- 1 cup full-fat sour cream (or Greek yogurt)
- 1/2 cup full-fat mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 3–5 cloves garlic, finely minced
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
Instructions
- Prepare the Slow Cooker:
- To a 6–7 quart slow cooker, add all the ingredients. For easier cleanup, consider using a slow cooker liner. Stir to combine as much as possible.
- Cook the Dip:
- Cover with the lid and cook on LOW heat for 1 hour. Remove the lid and stir thoroughly.
- Replace the lid and cook on LOW for an additional hour, or until the dip is hot and bubbly.
- Serve:
- Serve warm with bread, crackers, tortilla chips, or veggie sticks.
Notes
- Fresh or frozen artichokes work well in this recipe. Adjust the salt to taste based on the type of artichokes used.
- Make Ahead: The dip can be prepared a few hours in advance and kept on the LOW or WARM setting in the slow cooker. Avoid cooking for too long to prevent it from becoming overly thick.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave. Freezing is not recommended.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 290
- Sugar: 1g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg