Description
This Crockpot Spinach Artichoke Dip is a warm, creamy, and cheesy appetizer perfect for gatherings. Combining fresh spinach, tender artichoke hearts, and a blend of cheeses, it cooks steadily in a slow cooker, resulting in a rich and flavorful dip that pairs wonderfully with chips, crackers, or toasted bread.
Ingredients
Scale
Vegetables
- 10 ounces fresh baby spinach, roughly chopped
- 14 ounces canned quartered artichoke hearts, drained and chopped (1 can)
- 2 green onions, sliced thin
- 4 cloves garlic, minced
Dairy & Condiments
- 8 ounces cream cheese, cut into 1-inch cubes (1 brick)
- â…” cup sour cream
- â…“ cup mayonnaise
- 1 cup freshly shredded Mozzarella cheese
- ½ cup freshly grated Parmesan cheese
Spices
- ½ teaspoon ground black pepper
- ½ teaspoon kosher salt
Instructions
- Prepare the crockpot: Lightly spray a small crockpot with nonstick spray to prevent sticking. This will help in easy serving and cleanup.
- Add the ingredients: Place all ingredients into the crockpot, including the chopped spinach, artichokes, cream cheese cubes, sour cream, mayonnaise, shredded Mozzarella, Parmesan, green onions, minced garlic, salt, and pepper. Stir gently until combined, leaving the cream cheese cubes intact.
- Cook the dip: Cover the crockpot and cook on low heat for 2 hours. This slow cooking melts the cheeses and melds the flavors beautifully without burning.
- Finish and serve: After cooking, stir the dip thoroughly to fully incorporate the cream cheese cubes into a smooth, creamy consistency. Serve immediately while warm with your choice of chips, crackers, or bread.
Notes
- Use fresh spinach for best flavor and texture over frozen.
- Drain and chop artichokes well to avoid excess liquid in the dip.
- Cover the crockpot properly to ensure even cooking and prevent drying out.
- Serve with pita chips, tortilla chips, or crusty baguette slices.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
