Crock Pot Spinach Artichoke Dip Recipe
Introduction
This creamy Crock Pot Spinach Artichoke Dip is a warm and comforting appetizer perfect for gatherings or cozy nights in. Rich and cheesy with a hint of garlic, it’s effortless to make and always a crowd-pleaser.
Ingredients
- 12 ounces cream cheese (softened, about 1 ½ blocks)
- 1 cup sour cream
- 2 cloves garlic (minced, more to taste)
- 16 ounces frozen chopped spinach (thawed and squeezed dry)
- 1 (12 ounce) jar marinated artichoke hearts (chopped)
- 2 cups shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
Instructions
- Step 1: In a large bowl, combine the softened cream cheese, sour cream, and minced garlic. Beat with a hand blender or a whisk until the mixture is fluffy and smooth.
- Step 2: Stir in the thawed and thoroughly drained spinach, chopped artichoke hearts, mozzarella, and Parmesan cheese. Mix until everything is well combined. Taste and add salt if needed.
- Step 3: Transfer the mixture to a 6-quart crockpot. Cook on high for 1 hour or on low for 2 hours. After cooking, stir the dip and set the slow cooker to warm to keep it ready to serve.
Tips & Variations
- For extra flavor, add a pinch of crushed red pepper flakes or a splash of hot sauce.
- Replace mozzarella with Monterey Jack for a different cheesy twist.
- Serve with pita chips, toasted baguette slices, or fresh vegetable sticks for dipping.
Storage
Store any leftover dip in an airtight container in the refrigerator for up to 3 days. To reheat, place the dip in a microwave-safe dish and warm in 30-second intervals, stirring in between, or heat gently in the crockpot on the warm setting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh spinach instead of frozen?
Yes, but be sure to cook and drain the fresh spinach well to remove excess moisture before adding it to the dip to prevent it from becoming watery.
Is it possible to make this dip ahead of time?
Absolutely. You can prepare the dip mixture a day ahead, store it covered in the refrigerator, and then cook it in the crockpot when ready to serve.
PrintCrock Pot Spinach Artichoke Dip Recipe
This creamy and flavorful Crock Pot Spinach Artichoke Dip is a warm, cheesy appetizer perfect for parties and gatherings. Made with softened cream cheese, sour cream, garlic, spinach, marinated artichoke hearts, and a blend of mozzarella and Parmesan cheeses, this dip cooks low and slow in a crockpot for an effortless and delicious treat.
- Prep Time: 15 minutes
- Cook Time: 1 hour on high or 2 hours on low
- Total Time: 1 hour 15 minutes
- Yield: Approximately 8 servings 1x
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dip Ingredients
- 12 ounces cream cheese (softened, 1 ½ blocks)
- 1 cup sour cream
- 2 cloves garlic (minced, more to taste)
- 16 ounces frozen chopped spinach (thawed and squeezed dry)
- 1 (12 ounce) jar marinated artichoke hearts (chopped)
- 2 cups shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
Instructions
- Prepare Cream Cheese Mixture: Combine the softened cream cheese, sour cream, and minced garlic in a large bowl. Use a hand blender to beat the mixture until it becomes smooth and fluffy, ensuring a creamy base for the dip.
- Add Vegetables and Cheese: Stir in the thawed and well-drained chopped spinach, chopped marinated artichoke hearts, shredded mozzarella, and Parmesan cheese. Mix everything until fully combined. Taste the mixture and season with additional salt if needed.
- Cook in Crockpot: Transfer the combined mixture into a 6-quart crockpot. Cook on high heat for 1 hour or on low heat for 2 hours, allowing the flavors to meld and the cheese to melt perfectly. After cooking, stir the dip and switch the slow cooker to the warm setting to keep it ready for serving.
Notes
- Make sure to squeeze out as much moisture from the thawed spinach as possible to avoid a watery dip.
- Adjust garlic quantity to suit your taste preference.
- For extra flavor, you can sprinkle some additional Parmesan on top before serving.
- This dip pairs perfectly with toasted bread, tortilla chips, or fresh vegetable sticks.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the crockpot or microwave.
Keywords: spinach artichoke dip, crock pot dip, slow cooker appetizer, cheesy dip, party dip, vegetarian appetizer
