Description
This creamy Crock Pot Spinach Artichoke Dip is the perfect warm appetizer, blending fresh spinach, artichoke hearts, cream cheese, sour cream, and cheeses into a luscious, crowd-pleasing dip. Slow-cooked to perfection, it’s ideal for parties and gatherings served with crackers or chips.
Ingredients
Scale
Spinach and Artichokes
- 1 10 ounce bag fresh spinach, roughly chopped
- 1 14 ounce can artichoke hearts, roughly chopped
Dairy
- 1 8 ounce block cream cheese, cut into cubes
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
Seasoning
- 4 cloves minced garlic
- Salt and pepper to taste
Instructions
- Combine Ingredients: Add the roughly chopped fresh spinach, chopped artichoke hearts, cubed cream cheese, sour cream, shredded mozzarella, shredded Parmesan, and minced garlic into a small crock pot. Stir all ingredients thoroughly until well blended.
- Cook on Low: Cover the crock pot with its lid and set the heat to LOW. Allow the mixture to cook for 2 hours to enable the flavors to meld and the cheeses to fully melt.
- Mid-Cook Stirring: After 1 hour of cooking, carefully remove the lid and stir the dip to ensure even cooking and prevent any ingredients from sticking or burning. Replace the lid securely.
- Finish Cooking: Continue cooking the dip for the remaining hour on LOW, allowing it to become creamy and hot throughout.
- Season and Serve: Once cooked, stir the dip again and taste. Adjust the seasoning by adding salt and pepper as needed. Serve the warm spinach artichoke dip with your choice of crackers or chips for dipping.
Notes
- Use fresh spinach for best flavor, but frozen spinach can be substituted if thawed and drained well.
- For a thicker dip, reduce sour cream slightly or increase cheese amounts.
- Try adding a pinch of red pepper flakes for a spicy kick.
- This dip can be kept warm in the crock pot on the ‘keep warm’ setting for up to 1 hour before serving.
- Leftovers can be refrigerated and gently reheated before serving again.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 230
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg
