Slow Cooker Spinach Artichoke Dip
Creamy and delicious, crockpot spinach artichoke dip is so easy to make, great with a variety of dippers, and always a hit at parties. It can be baked in the oven if you prefer.
Servings 20 servings
Calories 54kcal
Ingredients
- 1 pkg. (10 oz.) frozen chopped spinach, thawed and liquid squeezed out
- 1 jar (14 oz.) artichoke hearts, drained and roughly chopped (canned artichoke hearts are fine, too)
- ½ cup finely diced yellow onion (about 1 small onion)
- 3 cloves garlic, minced
- 1 cup sour cream (full fat is best)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup milk
- ½ teaspoon black pepper
- ¼ teaspoon kosher salt
- 1 pkg. (8 oz.) cream cheese, cut into 1-inch cubes (full-fat is best)
- Tortilla chips, crackers, mini naan, crostini, or bread
Instructions
- In a large bowl, mix all ingredients, except cream cheese, until combined. Fold in cream cheese cubes.
- Spoon mixture into a small-sized slow cooker, 2 or 3 quart.
- Cook on low for 2-3 hours, or on high for 1 hour, or until cheese is melted.
- Stir well and serve warm with tortilla chips, crackers, mini naan, crostini, or bread.
- Serving size: ¼ cup. Makes about 5 cups.
Video
Notes
- Nutrition information is for dip only and does not include chips or crackers.
- Baking directions: Preheat oven to 350°F. Spread the dip mixture in a baking dish and bake for 25-30 minutes or until dip is heated through and lightly browned on top.
- For a smoky cheese dip, use your smoker. Preheat the smoker to 350°F. Spread the dip mixture in a cast iron skillet and smoke for 25-30 minutes or until dip is heated through.
- Substitute smoked Gouda for the mozzarella cheese, if you prefer.
Nutrition
Calories: 54kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 114mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg