Spinach Artichoke Dip (Crock Pot)
Warm, cheesy spinach and artichoke dip made in a slow cooker.
Servings: 16 servings
Ingredients
Ingredients
- 16 ouncescream cheesesoftened
- 27 ouncescanned artichoke hearts
- 18-20 ouncesfrozen chopped spinachthawed and drained
- 16 ouncessour creamlight or full fat
- 2 cupsshredded mozzarella
- 1 1/2 cupsparmesan cheese
- 1 1/2 cupsmilk
- 2 tablespoonsminced garlicor 1 1/2 tsp garlic powder
- 1 1/2 teaspoonsonion powder
- 1/2 -1 teaspooncrushed red pepper
- Salt and pepper
Instructions
Instructions
- Place a 6‑quart slow cooker on a heatproof surface and set it to LOW.
- Drain the canned artichoke hearts; use your fingers or a knife to break them into bite‑sized pieces and set aside.
- Thaw the frozen chopped spinach (if not already thawed). Squeeze the spinach in a fine mesh sieve or with your hands (lined with paper towels if preferred) to remove as much liquid as possible; set aside.
- Make sure the 16 ounces cream cheese is softened. If desired, cut it into chunks to help it soften and melt more evenly.
- Add the cream cheese, drained artichoke pieces, drained spinach, 16 ounces sour cream, 2 cups shredded mozzarella, 1 ½ cups Parmesan cheese, 1 ½ cups milk, 2 tablespoons minced garlic (or 1 ½ teaspoons garlic powder), 1 ½ teaspoons onion powder, and ½–1 teaspoon crushed red pepper to the slow cooker. Season with salt and pepper to taste.
- Stir the mixture thoroughly in the crock until evenly combined and spread it into an even layer. Wipe the inner rim of the crock with a damp paper towel to remove any residue.
- Cover and cook on LOW for 2 to 4 hours, until the dip is hot, cheeses are melted, and the mixture is bubbly. (Stir once about halfway through cooking if desired to help heat evenly.)
- When ready to serve, switch the slow cooker to WARM and remove the lid. Stir once more, taste and adjust salt and pepper if needed, then serve.
Equipment
- 6-quart slow cooker
- Fine Mesh Sieve
- Paper Towels
- Knife
Notes
Notes
For a much thicker dip, omit the milk. For a thinner dip, add a bit more milk.
This recipe can also be baked in the oven in a 9 x 13 inch dish at 350°F for 20 to 25 minutes.
Want to use an instant pot? You can either cook the dip on the sauté setting for 10 minutes, stirring regularly, or set on the slow cook setting for 2 to 3 hours as directed.
Transfer the cooled dip to an airtight container and keep in the fridge for up to 3 days. Reheat in a microwave in short 20 second bursts at 50% powder. Stir between intervals of heating.
For a much thicker dip, omit the milk. For a thinner dip, add a bit more milk.
This recipe can also be baked in the oven in a 9 x 13 inch dish at 350°F for 20 to 25 minutes.
Want to use an instant pot? You can either cook the dip on the sauté setting for 10 minutes, stirring regularly, or set on the slow cook setting for 2 to 3 hours as directed.
Transfer the cooled dip to an airtight container and keep in the fridge for up to 3 days. Reheat in a microwave in short 20 second bursts at 50% powder. Stir between intervals of heating.