Description
This slow cooker spinach and artichoke dip has become a family favorite, a go-to for impromptu gatherings, and a lifesaver for busy moms who believe food is love. Making spinach and artichoke dip in slow cooker means less stress and more happy moments around the table.
Ingredients
8 ounces Cream Cheese
½ cup Mayonnaise
½ cup Sour Cream
½ cup Grated Parmesan Cheese
1 cup Shredded Mozzarella Cheese
14 ounces Canned Artichoke Hearts
10 ounces Frozen Chopped Spinach
2 cloves Garlic
½ teaspoon Salt
¼ teaspoon Black Pepper
¼ teaspoon Red Pepper Flakes
Instructions
- Lightly grease the inside of your slow cooker crock with cooking spray
- In a large mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, grated Parmesan cheese, and 1/2 cup of the shredded mozzarella
- Stir in the drained and chopped artichoke hearts, thoroughly squeezed dry spinach, minced garlic, salt, black pepper, and optional red pepper flakes. Mix everything until well combined
- Spoon the mixture into your prepared slow cooker
- Cover and cook on LOW for 2-3 hours, or on HIGH for 1-1.5 hours, stirring occasionally. The dip should be bubbly and hot
- Stir in the remaining 1/2 cup of shredded mozzarella until melted and smooth
- Serve your delicious spinach and artichoke dip directly from the crockpot
Notes
Always squeeze your thawed spinach really dry. Excess water makes a watery dip.
For the best flavor, use good quality Parmesan cheese, not the pre-grated kind in a can.
Stir the dip a few times during cooking to ensure even melting and prevent sticking.
If your spinach and artichoke dip seems too thick, add a splash of milk or cream.
To prevent the edges from burning, you can place a folded paper towel under the lid to absorb condensation. This helps keep your dip perfectly creamy.
Garnish with a sprinkle of fresh parsley or extra Parmesan right before serving for a beautiful finish.
Store leftover dip in an airtight container in the refrigerator for up to 3-4 days.
To reheat, gently warm portions in the microwave until heated through, stirring frequently. For larger amounts, transfer to an oven-safe dish and bake at 350°F (175°C) for 15-20 minutes, or until bubbly. You can also reheat it in your slow cooker on the LOW setting, stirring occasionally. If it thickens too much upon reheating, add a tablespoon of milk or cream to restore its creamy texture.
- Prep Time: 20 mins
- Cook Time: 150 mins
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 1g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 35mg
Keywords: spinach, artichoke, dip, slow cooker, appetizer, creamy, cheesy, party food, easy, vegetarian