Description
A creamy and flavorful crock pot spinach artichoke dip that’s perfect for parties and gatherings. This easy-to-make dip combines fresh spinach, artichoke hearts, cream cheese, and a blend of cheeses, slow-cooked to perfection for a warm, cheesy appetizer.
Ingredients
Scale
Ingredients
- 1 (10 ounce) bag fresh spinach, roughly chopped
- 1 (14 ounce) can artichoke hearts, roughly chopped
- 1 (8 ounce) block cream cheese, cut into cubes
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- 4 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Combine Ingredients: Add the chopped fresh spinach, chopped artichoke hearts, cream cheese cubes, sour cream, shredded mozzarella, shredded Parmesan, and minced garlic into a small crock pot. Stir all the ingredients together to combine evenly.
- Cook on Low: Place the lid on the crock pot and set it to cook on LOW for 2 hours. This gentle heat will allow the cheeses to melt slowly and the flavors to meld beautifully.
- Stir Halfway: After 1 hour of cooking, carefully remove the lid and give the dip a good stir to ensure even cooking and prevent sticking. Replace the lid and continue cooking.
- Season and Serve: After the full 2 hours, stir the dip thoroughly, then taste and adjust the seasoning with salt and pepper as needed. Serve warm with your choice of crackers or chips.
Notes
- You can substitute fresh spinach with frozen spinach (thawed and drained) if desired.
- For a spicier kick, add a pinch of crushed red pepper flakes.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- To make it lower fat, consider using reduced-fat cream cheese and sour cream.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg
