Crockpot Spinach Artichoke Dip
This Crockpot Spinach Artichoke Dip is a creamy, cheesy delight that's perfect for any gathering!
Servings: 8 servings
Ingredients
- 10 ounces fresh spinach roughly chopped and long obvious stems removed
- 14 ounce artichoke hearts drained and roughly chopped
- 8 ounces full-fat cream cheese cubed
- 1 cup full-fat sour cream full-fat Greek yogurt may be substituted
- ½ cup full-fat mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- 3 to 5 cloves garlic peeled and finely minced
- 1 teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
Instructions
- Start by washing the fresh spinach thoroughly. Remove any tough stems and roughly chop the leaves. If you’re using frozen artichoke hearts, make sure they are thawed, drained, and roughly chopped.
- In a large bowl, combine the chopped spinach, artichoke hearts, cubed cream cheese, sour cream (or Greek yogurt), mayonnaise, shredded mozzarella, shredded parmesan, minced garlic, salt, and pepper. Stir until everything is well combined and the cream cheese is evenly distributed.
- Spoon the mixture into your crockpot, spreading it evenly across the bottom. This ensures even cooking and melting.
- Cover the crockpot and set it to low for about 2 to 3 hours. Stir occasionally to ensure that the dip heats evenly. You’ll know it’s ready when everything is melted and bubbly.
- Once the dip is hot and creamy, serve it immediately with your favorite dippers like tortilla chips, pita bread, or fresh veggies. Enjoy the rave reviews!
Equipment
- Crockpot
- Cutting board and knife
- Measuring cups and spoons
- Spatula
- Serving Bowl
Notes
- For a spicy kick, add diced jalapeños or cayenne pepper.
- Mix in fresh herbs like basil or parsley for added flavor.
- This dip is freezer-friendly; cool and store in an airtight container.