Crockpot Spinach Artichoke Dip Recipe
Introduction
This Crockpot Spinach Artichoke Dip is a creamy, cheesy crowd-pleaser perfect for parties or cozy nights in. Made effortlessly in a slow cooker, it combines tender spinach, tangy artichokes, and melted cheeses for a warm and delicious appetizer.
Ingredients
- ½ yellow onion, diced
- 6 cloves garlic, minced
- 14 oz chopped artichoke hearts, drained
- 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 the cream cheese. Mix everything well to combine.
- Step 2: Cut the cream cheese into 1-inch cubes and place them evenly on top of the mixture in the slow cooker.
- Step 3: Cook on high for 1 hour and 30 minutes, allowing the ingredients to meld and soften.
- Step 4: After cooking, stir the dip thoroughly to combine the cream cheese pieces. Replace the lid 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
- For extra kick, add a pinch of crushed red pepper flakes before cooking.
- Swap mayonnaise for Greek yogurt for a slightly tangier and lighter dip.
- If fresh Parmesan isn’t available, pre-grated cheese works but may alter texture slightly.
- Use fresh spinach instead of frozen by sautéing it first and draining excess water.
Storage
Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or in a slow cooker on low, stirring occasionally to maintain a smooth texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip ahead of time?
Yes, you can prepare the ingredients a day in advance and store them in the slow cooker insert. Cook the next day as instructed for best results.
What should I serve with spinach artichoke dip?
This dip pairs wonderfully with tortilla chips, pita bread, crackers, or an assortment of fresh vegetables like carrot sticks and bell pepper slices.
PrintCrockpot Spinach Artichoke Dip Recipe
This creamy, savory Crockpot Spinach Artichoke Dip is the perfect party appetizer that’s easy to prepare and bursting with flavor. Combining tender artichoke hearts, spinach, cream cheese, and a blend of cheeses, this slow-cooked dip is rich, cheesy, and sure to be a crowd-pleaser at any gathering.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: Approximately 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 and Cream
- 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 thoroughly to incorporate the flavors evenly.
- Add Cream Cheese: Cut the cream cheese into 1 inch by 1 inch cubes and place them on top of the mixed ingredients inside the slow cooker, ensuring they are evenly distributed.
- Cook First Phase: Cover the slow cooker with the lid and cook the mixture on high heat for 1.5 hours. This will allow the base ingredients to soften and begin melting together.
- Stir and Continue Cooking: After the initial cooking time, stir the dip thoroughly to blend the softened cream cheese cubes into the mixture. Replace the lid and cook on high for an additional 30 minutes to complete the melting and blending process.
- Serve: Once fully cooked and creamy, serve the dip immediately with tortilla chips, crackers, or fresh vegetables as dippers for a delicious appetizer.
Notes
- Make sure to drain the artichoke hearts well to prevent excess moisture in the dip.
- For a thicker dip, drain any excess liquid from the thawed spinach before adding.
- You can substitute mayonnaise with Greek yogurt for a tangier flavor and lighter option.
- Use freshly grated cheeses for better melting and flavor compared to pre-shredded varieties.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
Keywords: Spinach artichoke dip, crockpot dip, slow cooker appetizer, creamy spinach dip, party dip recipe
