Description
This Slow Cooker Spinach Artichoke Dip is a creamy, cheesy, and crowd-pleasing appetizer that practically makes itself. With tender spinach, tangy artichokes, and rich cheeses, it’s the perfect warm dip for parties, holidays, or game days.
Ingredients
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 8 ounces cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ¼ teaspoon crushed red pepper flakes
Instructions
- In a large bowl, mix together cream cheese, sour cream, and mayonnaise until smooth and well blended.
- Stir in spinach, artichoke hearts, mozzarella, Parmesan, garlic, salt, and black pepper until evenly combined.
- Transfer the mixture to a lightly greased slow cooker.
- Cover and cook on low for 2–3 hours, stirring occasionally, until hot and bubbly.
- Taste and adjust seasoning as needed. If desired, stir in crushed red pepper flakes for heat.
- Switch to the “warm” setting for serving. Serve with tortilla chips, baguette slices, or fresh vegetables.
Notes
Be sure to drain spinach and artichokes thoroughly to prevent the dip from becoming watery.For a lighter version, use Greek yogurt and light cream cheese.To bake instead of using a slow cooker, spread the mixture in a baking dish and bake at 375°F (190°C) for 25–30 minutes.This dip reheats well and can also be frozen for up to 2 months.
Nutrition
- Serving Size: 1/4 cup
- Calories: 210
- Sugar: 1g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 45mg
