Description
This Crockpot Spinach Artichoke Dip is a warm, creamy, and cheesy appetizer perfect for parties and gatherings. Combining spinach, artichokes, and rich cheeses, it cooks slowly in a crockpot to meld flavors into a smooth, irresistible dip that’s easy to serve with chips or crackers.
Ingredients
Scale
Vegetables
- 10 ounces frozen spinach (thawed)
- 12 ounce jar artichoke hearts (drained)
- 2 cloves garlic (peeled and minced)
Dairy
- 1 cup freshly grated parmesan cheese
- 8 ounce cream cheese (softened)
- 2/3 cup sour cream
Condiments
- 1/3 cup mayonnaise
Instructions
- Drain Spinach: Place the thawed spinach in a colander and squeeze out as much liquid as possible, or wrap it in a clean kitchen towel and wring tightly to remove excess moisture. This prevents the dip from becoming watery.
- Combine Ingredients: In a medium slow cooker, add the drained spinach, parmesan cheese, artichoke hearts, minced garlic, sour cream, softened cream cheese, and mayonnaise. Mix gently; the cream cheese might not fully blend at first but will melt during cooking.
- Slow Cook: Cover the slow cooker with its lid and cook on low heat for 3 hours. Stir the dip at least once every hour to ensure even heating and blend the ingredients into a smooth consistency.
- Serve: Once hot and bubbly, transfer the dip to a serving bowl or leave in the crockpot to keep warm. Serve immediately with your choice of chips, crackers, or fresh vegetables for dipping.
Notes
- Make sure to squeeze out excess water from the spinach to avoid a runny dip.
- If you prefer a thicker dip, cook a bit longer with the lid off to let some moisture evaporate.
- You can customize by adding a pinch of red pepper flakes for a spicy kick.
- This dip can be kept warm on the slow cooker’s warming setting for up to 2 hours after cooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
