Slow Cooker Spinach Artichoke Dip

why make this recipe

This slow cooker spinach artichoke dip is easy and warm. It needs little work. The slow cooker keeps the dip hot for parties. It makes a soft, cheesy dip that many people like.

introduction

This dip cooks slowly and stays creamy. You can set it and forget it while you get other food ready. If you like creamy spinach dishes, try it with other warm dishes like chicken spinach alfredo rotini pasta to make a full meal.

how to make Slow Cooker Spinach Artichoke Dip

Make this dip in a slow cooker in a few steps. First mix the ingredients, then cook on low until hot and bubbly. Stir once or twice while it cooks. Serve hot with bread or chips.

Ingredients :

• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup frozen spinach, thawed and drained
• 1 cup cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 clove garlic, minced
• Salt and pepper to taste

Directions :

1. In a slow cooker, combine the chopped artichoke hearts, spinach, cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, and garlic.
2. Stir until well mixed.
3. Cover and cook on low for 2-3 hours or until the dip is hot and bubbly.
4. Stir occasionally and season with salt and pepper to taste.
5. Serve with chips or bread for dipping.

how to serve Slow Cooker Spinach Artichoke Dip

Serve this dip hot. Use tortilla chips, pita bread, toasted baguette slices, or fresh vegetable sticks. Keep the slow cooker on warm so the dip stays soft and easy to scoop.

how to store Slow Cooker Spinach Artichoke Dip

Let the dip cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat in a microwave or in a small pot on low heat, stirring until smooth.

tips to make Slow Cooker Spinach Artichoke Dip

• Drain the spinach and artichokes well to avoid a thin dip.
• Soften the cream cheese first so it mixes easily.
• Stir once an hour to keep cheese from sticking.
• Taste and add salt and pepper at the end, since cheeses can be salty.

variation (if any)

• Add cooked, chopped bacon for a smoky flavor.
• Stir in a pinch of red pepper flakes for heat.
• Use Greek yogurt instead of sour cream for a tangy change.
• Swap part of the mozzarella for Monterey Jack for a different melt.

FAQs

Q: Can I make this in the oven instead of a slow cooker?
A: Yes. Put the mixed dip in an oven-safe dish and bake at 350°F (175°C) for about 20-25 minutes until hot and bubbly.

Q: Can I use fresh spinach?
A: Yes. Cook and drain fresh spinach first, then squeeze out extra water before adding.

Q: How long will leftovers last?
A: In the fridge in a sealed container, leftovers last up to 3 days. Reheat well before serving.

Q: Can I freeze this dip?
A: You can freeze it, but the texture may change. Freeze in a sealed container up to 1 month. Thaw in the fridge and reheat slowly.

Q: Is this dip good for a crowd?
A: Yes. This recipe makes a good amount for a small party. You can double it for a larger group.

Slow Cooker Spinach Artichoke Dip

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 180 minutes
• Total Time: 190 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Slow Cooking
• Cuisine: American
• Diet: Vegetarian

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Description

A creamy and delicious slow cooker dip perfect for parties, made with artichoke hearts, spinach, and a blend of cheeses.

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Ingredients

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• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup frozen spinach, thawed and drained
• 1 cup cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 clove garlic, minced
• Salt and pepper to taste

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Instructions

1. In a slow cooker, combine the chopped artichoke hearts, spinach, cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, and garlic.
2. Stir until well mixed.
3. Cover and cook on low for 120-180 minutes or until the dip is hot and bubbly.
4. Stir occasionally and season with salt and pepper to taste.
5. Serve hot with chips or bread for dipping.

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Notes

Drain the spinach and artichokes well to avoid a thin dip. Soften the cream cheese first so it mixes easily. Stir occasionally to prevent sticking.

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Nutrition

• Serving Size: 1/2 cup
• Calories: 250
• Sugar: 3g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 4g
• Protein: 9g
• Cholesterol: 40mg