Description
A creamy and delicious spinach artichoke dip perfect for any occasion.
Ingredients
Scale
- 10 ounces fresh spinach (roughly chopped and long obvious stems removed)
- 14 ounces jar artichoke hearts
- 8 ounces full-fat cream cheese (cubed from a block)
- 1 cup full fat sour cream (full fat Greek yogurt may be substituted)
- ½ cup full fat mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- 3 to 5 cloves garlic (peeled and finely minced)
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
Instructions
- To a 6 to 7-quart slow cooker, add all the ingredients. Tip – For easier cleanup, you may wish to consider using a slow cooker liner. Stir as best you can.
- Place the lid on top and slow cook on LOW heat for 1 hour.
- Remove the lid, and now you can easily stir all the ingredients together.
- Place the lid back on and slow cook on LOW for 1 additional hour, or until the dip is hot and bubbly. Serve with bread, crackers, tortilla chips, veggie sticks, or as desired.
Notes
- The dip can be made a few hours in advance. Keep it in the slow cooker on low setting or use the warm setting if available.
- Note that the longer you let the dip cook on the low setting, the thicker it will get. It’s recommended not to make it more than a couple hours in advance.
- Extra dip will keep airtight in the fridge for up to 5 days. Reheat gently in the microwave, or as desired.
- Do not freeze leftover dip.
- Read the blog post for recipe ideas for How To Repurpose Leftover Dip.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 50mg