Description
A creamy and flavorful Crock Pot Spinach Artichoke Dip that’s perfect for parties and gatherings. This easy slow-cooked appetizer combines fresh spinach, tender artichoke hearts, and a blend of cheeses with garlic and onion for a rich, savory dip served warm with your favorite dippers.
Ingredients
Scale
Vegetables
- 10 oz fresh baby spinach, chopped
- 14 oz canned artichoke heart quarters, drained
Dairy
- 8 oz cream cheese
- 1 cup sour cream
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
Seasonings
- 2 tablespoon garlic puree
- 3 tablespoon dried minced onion
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
Instructions
- Prepare the spinach: Chop the fresh baby spinach finely to ensure it mixes evenly with the other ingredients for a consistent dip texture.
- Grease the slow cooker: Spray the inside of the Crock Pot with cooking spray to prevent sticking and make cleanup easier.
- Combine main ingredients: Add the chopped spinach and drained canned artichoke heart quarters into the greased Crock Pot.
- Add cheeses and dairy: Include the cream cheese, sour cream, shredded mozzarella, and shredded parmesan cheese with the vegetables.
- Season the mixture: Mix in the garlic puree, dried minced onion, salt, and pepper thoroughly until all ingredients are well combined.
- Cook the dip: Cover the Crock Pot and cook on High for 1 hour and 30 minutes to allow the flavors to meld and the cheeses to melt.
- Stir during cooking: Halfway through cooking, stir the dip to maintain a creamy consistency and prevent ingredients from settling.
- Serve warm: Once fully cooked, serve the spinach artichoke dip warm alongside chips, crackers, or sliced veggies for dipping.
Notes
- Ensure artichoke hearts are well drained to avoid excess liquid in the dip.
- You can substitute garlic puree with 1-2 minced fresh garlic cloves if preferred.
- For a thicker dip, reduce the sour cream to 3/4 cup or cook slightly longer with the lid off near the end to evaporate moisture.
- Gluten-free dippers such as rice crackers or veggie sticks pair well with this dip.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
