Crockpot Spinach Artichoke Dip Recipe
Introduction
This Crockpot Spinach Artichoke Dip is a warm, creamy appetizer perfect for gatherings and game days. Rich with cheese and loaded with spinach and artichokes, it’s effortless to prepare and sure to please a crowd.
Ingredients
- ½ yellow onion, diced
- 6 cloves garlic, minced
- 14 oz drained chopped artichoke hearts
- 12 oz frozen spinach
- 8 oz cream cheese
- ⅔ cup sour cream
- ¼ cup mayonnaise
- 2 cups freshly grated parmesan cheese
- 1½ cups grated mozzarella cheese
- ½ tablespoon salt
Instructions
- Step 1: Add all ingredients to the slow cooker except for the cream cheese. Mix well to combine everything evenly.
- Step 2: Cut the cream cheese into 1-inch cubes and place them on top of the other ingredients in the slow cooker.
- Step 3: Cook on high for 1.5 hours without stirring.
- Step 4: After the cook time, stir the dip thoroughly, place the lid back, and cook on high for an additional 30 minutes.
- Step 5: Serve the dip immediately with tortilla chips, crackers, or fresh veggies for dipping.
Tips & Variations
- Use fresh spinach instead of frozen for a brighter flavor, but wilt it first before adding to the crockpot.
- For extra spice, add a pinch of red pepper flakes or a dash of hot sauce.
- Replace mayo with Greek yogurt for a tangier and lighter dip.
- If you prefer a thicker dip, reduce cooking time slightly and let the dip rest uncovered for 10 minutes before serving.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or in a small saucepan over low heat, stirring occasionally until creamy and hot.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this dip ahead of time?
Yes, you can assemble all ingredients in the slow cooker insert the night before and refrigerate. When ready, cook as directed, but add a little extra cook time since ingredients will be cold.
Can I use frozen spinach without thawing?
It’s best to thaw and drain excess liquid from frozen spinach to avoid a watery dip. Squeeze out moisture before adding it to the slow cooker.
PrintCrockpot Spinach Artichoke Dip Recipe
This Crockpot Spinach Artichoke Dip is a creamy, cheesy, and savory appetizer perfect for any gathering. Slow-cooked to perfection, it combines tender artichoke hearts, spinach, cream cheese, and a blend of parmesan and mozzarella cheeses, making it an irresistible party snack that you can easily prepare with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
Ingredients
Vegetables
- ½ yellow onion, diced
- 6 cloves garlic, minced
- 14 oz drained chopped artichoke hearts
- 12 oz frozen spinach
Dairy
- 8 oz cream cheese
- ⅔ cup sour cream
- ¼ cup mayonnaise
- 2 cups freshly grated parmesan cheese
- 1½ cups grated mozzarella cheese
Seasoning
- ½ tablespoon salt
Instructions
- Combine Ingredients: Add the diced yellow onion, minced garlic, drained chopped artichoke hearts, frozen spinach, sour cream, mayonnaise, parmesan cheese, mozzarella cheese, and salt to the slow cooker. Mix all the ingredients well to ensure even distribution.
- Add Cream Cheese: Cut the cream cheese into 1 inch by 1 inch cubes and arrange them on top of the mixture inside the slow cooker without stirring them in.
- Cook First Phase: Set the slow cooker to high heat and cook for 1.5 hours. This allows the ingredients to start melting and blending together.
- Stir and Cook More: After 1.5 hours, thoroughly stir the dip to incorporate the cream cheese cubes into the mixture. Cover again and cook on high for an additional 30 minutes to fully meld the flavors and achieve a smooth creamy texture.
- Serve: Serve the dip immediately while warm, paired with tortilla chips, crackers, or fresh vegetables for dipping.
Notes
- Make sure to drain the artichoke hearts thoroughly to prevent excess liquid in the dip.
- Use freshly grated parmesan for better flavor and melt quality.
- If you prefer a thicker dip, cook uncovered for the last 30 minutes to reduce moisture.
- Substitute Greek yogurt for sour cream for a tangier and slightly healthier variation.
- This dip can be kept warm on the slow cooker’s warm setting for up to 1 hour before serving.
Keywords: spinach artichoke dip, slow cooker dip, crockpot appetizer, cheesy dip, party dip, creamy dip
