Crockpot Spinach Artichoke Dip
Crockpot Spinach Artichoke Dip is a simple hot appetizer that everyone loves. It’s convenient and easy to throw together at the last minute, so your party guests can have a tasty dip to enjoy fast.
Servings: 4
Calories: 370kcal
Ingredients
- 8 ounce bag of baby spinach 1 bag
- 14 ounce quartered artichoke hearts drained and rinsed, 1 can
- 8 ounce block cream cheese cut into large chunks, 1 brick
- 1 cup sour cream
- ¾ cup parmesan cheese shredded
- 1 cup mozzarella cheese shredded
- 1 tablespoon minced garlic
- Salt to taste
- Pepper to taste
Instructions
- Add the spinach, artichoke hearts, cream cheese, sour cream, parmesan cheese, mozzarella cheese, and garlic to a slow cooker. You do not need to stir.
- Place the lid on the slow cooker and cook the dip on LOW for two hours, stirring about halfway through to prevent the bottom of the dip from burning.
- After two hours, stir the dip until all the ingredients are fully combined and season with salt and pepper to taste.
- Serve the dip warm, with tortilla chips, bagel chips, or your favorite crackers for dipping.
- Store any leftovers covered in the refrigerator for up to 5 days.
Notes
- Drain the artichokes well before adding them to ensure that your spinach and artichoke dip isn’t watery. Allow it to cook uncovered for a few minutes and add more shredded cheese to thicken it again.
- If the dip separates, add a splash of warm milk to re-emulsify the cheese, so it isn’t grainy or oily.
- Stir the dip halfway so the ingredients cook evenly and the cheese melts fully.
Nutrition
Calories: 370kcal | Carbohydrates: 15g | Protein: 26g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 76mg | Sodium: 1303mg | Potassium: 592mg | Fiber: 3g | Sugar: 7g | Vitamin A: 6041IU | Vitamin C: 17mg | Calcium: 680mg | Iron: 2mg