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
Ingredients
- 1 package (10 ounces) frozen chopped spinach (thawed and liquid squeezed out)
- 1 jar (14 ounces) artichoke hearts (canned artichoke hearts are fine, too)
- ½ cup finely diced yellow onion (about 1 small onion)
- 3 cloves garlic, finely minced
- 1 cup sour cream (full fat is best)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup milk
- ½ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- 1 package (8 ounces) cream cheese (full-fat is best)
For dipping:
- tortilla chips, crackers, mini naan, crostini, or bread (fresh veggies are good, too)
Instructions
- If using frozen spinach, it should be completely thawed first. Squeeze out excess liquid. Drain artichoke hearts thoroughly, and roughly chop them.1 package (10 ounces) frozen chopped spinach, 1 jar (14 ounces) artichoke hearts
- In a large bowl, mix all ingredients, except cream cheese, until combined. Cut the cream cheese into 1-inch cubes. Fold the cubed cream cheese into the mixture.½ cup finely diced yellow onion, 3 cloves garlic, finely minced, 1 cup sour cream , 1 cup shredded mozzarella cheese, ½ cup grated Parmesan cheese, ¼ cup milk, ½ teaspoon ground black pepper, ¼ teaspoon kosher salt, 1 package (8 ounces) cream cheese
- Spoon mixture into a small-sized slow cooker, 2 or 3 quart.
- Cook on low for 2 to 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. Makes about 5 cups.
Video
Notes
- Spinach: If you prefer to use fresh spinach, substitute a large bunch of spinach (about 1 ½ pounds). Sauté until wilted. Press out excess liquid.
- Baking directions: If you don't want to use your crockpot, preheat oven to 350°F. Spread the dip mixture in a baking dish and bake for 25 to 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 to 30 minutes or until dip is heated through. Another option is to substitute smoked Gouda for the mozzarella cheese, if you like a smoky flavor.
Nutrition
Serving: 0.25cup dip | 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
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