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.
1pkg.(10 oz.) frozen chopped spinach, thawed and liquid squeezed out
1jar(14 oz.) artichoke hearts, drained and roughly chopped(canned artichoke hearts are fine, too)
½cupfinely diced yellow onion (about 1 small onion)
3clovesgarlic, minced
1cupsour cream (full fat is best)
1cupshredded mozzarella cheese
½cupgrated Parmesan cheese
¼cupmilk
½teaspoonblack pepper
¼teaspoonkosher salt
1pkg.(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.