Crockpot Spinach Artichoke Dip
Crockpot Spinach Artichoke Dip
Ingredients
- 8 ounces cream cheese, softened, cut into cubes
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1 cup mozzarella cheese, shredded
- 2 garlic, cloves, minced
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 14 ounces canned artichoke hearts, drained and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
In a 3-quart or larger slow cooker, combine the softened cream cheese, sour cream, and mayonnaise. Stir well until smooth.
⏱️ 3 min
- 2
Add the 1/2 cup grated Parmesan cheese, shredded mozzarella cheese, minced garlic, thawed and squeezed dry spinach, and chopped artichoke hearts to the slow cooker. Season with salt, black pepper, and red pepper flakes (if using).
⏱️ 5 min
- 3
Stir all ingredients together thoroughly until well combined. Ensure the cream cheese is fully incorporated.
⏱️ 2 min
- 4
Cover the slow cooker and cook on low for 1 1/2 to 2 hours, or on high for 45 minutes to 1 hour, stirring occasionally, until the dip is hot, bubbly, and all the cheese is melted and smooth.
⏱️ 120 min
- 5
Once cooked, give the dip a final good stir. Transfer to a serving bowl, if desired, and garnish with additional shaved or grated Parmesan cheese.
⏱️ 5 min
- 6
Serve immediately with tortilla chips, pita bread, or vegetable sticks.
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Spinach Artichoke Dip
- 8 ounces cream cheese, softened, cut into cubes
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1 cup mozzarella cheese, shredded
- 2 garlic, cloves, minced
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 14 ounces canned artichoke hearts, drained and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
In a 3-quart or larger slow cooker, combine the softened cream cheese, sour cream, and mayonnaise. Stir well until smooth.
⏱️ 3 min - 2
Add the 1/2 cup grated Parmesan cheese, shredded mozzarella cheese, minced garlic, thawed and squeezed dry spinach, and chopped artichoke hearts to the slow cooker. Season with salt, black pepper, and red pepper flakes (if using).
⏱️ 5 min - 3
Stir all ingredients together thoroughly until well combined. Ensure the cream cheese is fully incorporated.
⏱️ 2 min - 4
Cover the slow cooker and cook on low for 1 1/2 to 2 hours, or on high for 45 minutes to 1 hour, stirring occasionally, until the dip is hot, bubbly, and all the cheese is melted and smooth.
⏱️ 120 min - 5
Once cooked, give the dip a final good stir. Transfer to a serving bowl, if desired, and garnish with additional shaved or grated Parmesan cheese.
⏱️ 5 min - 6
Serve immediately with tortilla chips, pita bread, or vegetable sticks.