Description
This Best Spinach Artichoke Dip is creamy, cheesy, and easy to make in your crockpot, perfect for parties and casual snacking.
Ingredients
- 1 (10 oz) bag fresh spinach, chopped (or 9 oz frozen, thawed and drained)
- 1 (14 oz) can artichoke hearts, drained and chopped
- 8 oz cream cheese, cubed
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 4 cloves garlic, minced
- Salt and pepper, to taste
- Optional: ¼ cup mayonnaise
Instructions
1. Add spinach, artichokes, sour cream, mozzarella, Parmesan, garlic, salt, and pepper into the crockpot.
2. Stir to combine ingredients evenly.
3. Place cream cheese cubes on top, cover crockpot.
4. Cook on LOW for 2 hours or HIGH for 1 hour, stirring halfway through.
5. Stir well to melt cream cheese fully and combine.
6. Serve warm with chips, crackers, or bread.
Notes
Squeeze excess water from thawed spinach to avoid a watery dip.
Reheat gently to prevent separation; add milk to loosen if needed.
Store leftovers in airtight container for up to 4 days.
Freeze in freezer-safe containers up to 2 months; thaw overnight.
Add bacon or jalapeños for added flavor and spice.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg