Description
A creamy, cheesy Crockpot Spinach Artichoke Dip that’s perfect for parties and gatherings. Made with a blend of spinach, artichoke hearts, cream cheese, and a mix of parmesan and mozzarella cheeses, this slow-cooked dip offers warm, comforting flavors with minimal prep.
Ingredients
Scale
Vegetables
- ½ yellow onion, diced
- 6 cloves garlic, minced
- 14 oz canned artichoke hearts, drained and chopped
- 12 oz frozen spinach, thawed and drained
Dairy
- 8 oz cream cheese
- ⅔ cup sour cream
- ¼ cup mayonnaise
- 2 cups grated parmesan cheese
- 1½ cups grated mozzarella cheese
Seasoning
- ½ tablespoon salt
Instructions
- Prepare ingredients: Dice the yellow onion and mince the garlic cloves. Drain and chop the canned artichoke hearts to ensure they mix evenly into the dip.
- Combine base ingredients: In your slow cooker, into the bowl, add the diced onion, minced garlic, chopped artichokes, thawed and drained spinach, sour cream, mayonnaise, parmesan cheese, mozzarella cheese, and salt. Mix everything thoroughly to distribute the flavors well.
- Add cream cheese: Cut the cream cheese into cubes and scatter them evenly on top of the mixture inside the slow cooker. This helps it melt evenly during cooking.
- Cook first phase: Cover the slow cooker and cook on the high setting for 1.5 hours. This initial cooking softens the ingredients and starts blending the flavors.
- Stir mixture: After 1.5 hours, remove the lid and stir the dip thoroughly to combine the melted cream cheese with the rest of the ingredients, ensuring a uniform creamy texture.
- Cook second phase: Place the lid back on and continue to cook on high for another 30 minutes until the dip is fully heated through and creamy.
- Serve: Serve the dip immediately while warm with tortilla chips, crackers, or fresh veggies for dipping.
Notes
- Ensure spinach is thoroughly drained to prevent excess moisture in the dip.
- Adjust salt according to your taste or dietary needs.
- For a spicier version, add a pinch of red pepper flakes before cooking.
- This dip can be kept warm in the slow cooker on the low setting for up to 2 hours after cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
