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Crockpot Spinach Artichoke Dip

A scoop of hot crockpot spinach artichoke dip being lifted with a tortilla chip, showing gooey melted cheese.
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A creamy and easy slow cooker dip perfect for parties. This recipe is designed to be made ahead and kept warm, offering a crowd-pleasing appetizer.

Ingredients

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  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Combine the thawed and squeezed spinach, chopped artichoke hearts, softened cream cheese, sour cream, mayonnaise, Parmesan cheese, mozzarella cheese, and minced garlic in your crockpot.
  2. Stir everything together until well combined.
  3. Season with salt and pepper to your preference.
  4. Cover and cook on low for 2 to 3 hours, or until the dip is heated through and bubbly.
  5. Stir the dip before serving.
  6. Keep the dip warm on the ‘warm’ setting for serving at your party.

Notes

  • For a lighter version, you can substitute half of the cream cheese with plain Greek yogurt.
  • You can use fresh spinach; you will need about 1 pound, wilted and squeezed dry.
  • This dip can be assembled ahead of time and refrigerated. Add an extra 30 minutes to the cooking time if cooking from cold.
  • Serve with tortilla chips, crackers, or bread for dipping.

Nutrition

Find it online: https://kingscook.com/crockpot-spinach-artichoke-dip/