Spinach Artichoke Dip (Crock Pot)
This Spinach Artichoke Dip is SO EASY! Creamy, cheesy, and made effortlessly in your slow cooker for the perfect party appetizer.
Servings: 6 servings
Ingredients
- 16 ounces cream cheese softened for easy mixing
- 27 ounces canned artichoke hearts drained and chopped
- 18-20 ounces frozen chopped spinach thawed and drained
- 16 ounces sour cream light or full fat
- 2 cups shredded mozzarella
- 1 ½ cups parmesan cheese grated
- 1 cup milk to achieve creamy consistency
- 2 tablespoons minced garlic or 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder enhances flavor
- ½ - 1 teaspoon crushed red pepper adjust to taste
- salt and pepper to taste
Instructions
- Gather all ingredients. Drain and chop artichoke hearts. Thaw and drain frozen spinach to remove excess moisture.
- In a large mixing bowl, combine softened cream cheese, sour cream, and milk. Mix until smooth and creamy.
- Stir in chopped artichoke hearts, drained spinach, minced garlic (or garlic powder), onion powder, crushed red pepper, salt, and pepper. Mix evenly.
- Fold in shredded mozzarella and grated parmesan cheese until fully combined.
- Transfer the mixture to the crock pot and spread evenly. Cover with lid.
- Cook on low for 2-3 hours or until hot and bubbly. Alternatively, cook on high for 1-1.5 hours, stirring occasionally.
- Once cooked, stir the dip, adjust seasoning if needed, and serve warm with your favorite dippers like tortilla chips, fresh veggies, or toasted baguette slices.
Equipment
- Crock Pot
- Mixing Bowls
- Spatula
- Measuring Cups and Spoons
- Serving Dish
Notes
- Drain spinach thoroughly to prevent a watery dip.
- Garnish with fresh parsley or green onions for extra color and freshness.
- This dip can be made ahead and refrigerated before cooking.
- Try adding cooked bacon or diced jalapeños for a flavor twist.
- Store leftovers in an airtight container for 3-4 days or freeze for up to 2 months.