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why make this recipe
Crock Pot Spinach Artichoke Dip is a delicious and creamy appetizer that everyone loves. It is perfect for parties, game days, or any gathering with friends and family. This dip combines the rich flavors of spinach and artichokes with creamy cheese, making it a standout dish on any table. Plus, using a crock pot means you can set it up and let it cook without constant monitoring!
how to make Crock Pot Spinach Artichoke Dip
Ingredients:
- 8 oz Cream Cheese, softened and cubed
- 1 cup Sour Cream
- 1/4 cup Mayonnaise
- 2 cloves Garlic, minced
- 10 oz Frozen Chopped Spinach, thawed and squeezed very dry
- 14 oz Canned Artichoke Hearts, drained and chopped
- 1/2 cup Diced Onion (optional)
- 1 cup Mozzarella Cheese, shredded
- 1/2 cup Parmesan Cheese, freshly grated
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- A pinch of red pepper flakes (optional)
Directions:
- Start by prepping the spinach. Squeeze out the excess water to ensure the dip doesn’t become watery.
- Lightly grease a slow cooker. Add the cream cheese, sour cream, mayonnaise, garlic, artichokes, and spinach.
- Stir in the mozzarella, Parmesan, salt, and pepper until everything is well combined.
- Cook on LOW for 2 hours or HIGH for 1 hour.
- After cooking, stir well to mix the melted ingredients. If the dip is too thick, add a tablespoon of milk to reach your desired consistency.
- Keep the dip on the WARM setting for serving. You can also garnish with extra Parmesan or parsley if you like.
how to serve Crock Pot Spinach Artichoke Dip
Serve your Crock Pot Spinach Artichoke Dip hot with tortilla chips, pita bread, or fresh veggies for dipping. It’s also great spread on toasted baguette slices! Make sure to have plenty of options for everyone to enjoy.
how to store Crock Pot Spinach Artichoke Dip
To store leftovers, let the dip cool completely. Place it in an airtight container and store it in the refrigerator for up to 3-4 days. When ready to eat again, reheat in the microwave or the slow cooker until warm.
tips to make Crock Pot Spinach Artichoke Dip
- Make sure to squeeze the spinach well to avoid a watery dip.
- For extra flavor, consider adding a dash of hot sauce or more spices to suit your taste.
- You can prepare the ingredients ahead of time and assemble them in the slow cooker right before cooking.
variation
You can add different cheeses like cheddar or pepper jack for a twist on the flavor. Adding chopped bell peppers or jalapeños can also enhance the dip with extra crunch and spice!
FAQs
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach! Just cook it down in a pan until wilted, then squeeze out the water before adding it to the dip.
What can I use instead of cream cheese?
You can use Greek yogurt or a dairy-free cream cheese alternative if you want a lighter or vegan version.
How long can I keep the dip in the fridge?
The dip can be stored in the fridge for 3-4 days. Just make sure it’s in an airtight container.
Crock Pot Spinach Artichoke Dip
Ingredients
Method
- Squeeze out the excess water from the thawed spinach to ensure the dip doesn’t become watery.
- Lightly grease a slow cooker.
- Add the cream cheese, sour cream, mayonnaise, garlic, artichokes, and spinach to the slow cooker.
- Stir in the mozzarella, Parmesan, salt, and pepper until everything is well combined.
- Cook on LOW for 2 hours or HIGH for 1 hour.
- After cooking, stir well to mix the melted ingredients. If the dip is too thick, add a tablespoon of milk to reach your desired consistency.
- Keep the dip on the WARM setting for serving. Garnish with extra Parmesan or parsley if liked.
