Crockpot Spinach Artichoke Dip
Crockpot spinach artichoke dip is full of all the flavors that we love in traditional spinach artichoke dip, but it is so much easier to make thanks to our slow cooker. It is rich, creamy, super cheesy, and delicious. It is the perfect appetizer for your next party or to enjoy on game day!
Crockpot Spinach and Artichoke Dip
In our house, we love spinach artichoke dip. It in fact is one of the most requested dishes that I bring when we get together with friends. It is full of so much flavor and is always a crowd favorite.
One of my favorite ways to make this recipe is in the slow cooker. Crockpot Spinach and artichoke dip take just a few minutes to prepare and then you can pretty much just let it cook until you are ready to serve it. If you are transporting it somewhere all you have to do is unplug it and then plug it back in when you arrive to keep it warm. It’s that simple and everyone will love it! This may become your new favorite go-to appetizer recipe to share with your friends and family.
Ingredients
1 (12 ounce) bag frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
1 cup sour cream
1 cup shredded mozzarella cheese, divided
½ cup shaved parmesan cheese
1 (8 ounce) package cream cheese, cut into chunks
2 teaspoons minced garlic
Salt and black pepper, top taste
How to Make Crockpot Spinach and Artichoke Dip
- Add all of the ingredients to the slow cooker, reserving a sprinkle of the mozzarella cheese for the top.
- Cover the slow cooker and cook on low for 2 hours, stirring occasionally.
- Prior to serving, stir well and top with the remaining cheese.
- Serve with tortilla chips.
Tips Tricks and FAQs
- If you prefer, you can use fresh spinach instead of frozen.
- When using frozen spinach you want to ensure that it is thawed. You will then want to drain it and remove as much water as possible. If you skip this step your dip will be watered down and not as creamy.
- Change it up a bit and try a different cheese to introduce a new flavor to this dish.
Storage
Store your leftover crockpot spinach and artichoke dip in an airtight container and place it in the fridge. This will keep for up to 3 days.
Can I make this ahead of time?
Yes, you can make this ahead of time. Cook as directed and then let it completely cool. Once cooled, place it in an airtight container and place it in the fridge. When ready to serve, put it back in your crockpot and warm back to your desired temperature.
What can I serve with spinach artichoke dip?
- Tortilla chips
- Chunks of sourdough bread
- Pita chips
- Celery
- Carrots
- Crackers
Crockpot Spinach and Artichoke Dip
Ingredients
- 1 (12 ounce) bag frozen chopped spinach, thawed
- 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
- 1 cup sour cream
- 1 cup shredded mozzarella cheese, divided
- ½ cup shaved parmesan cheese
- 1 (8 ounce) package cream cheese, cut into chunks
- 2 teaspoons minced garlic
- Salt and black pepper, top taste
Instructions
- Add all of the ingredients to the slow cooker, reserving a sprinkle of the mozzarella cheese for the top.
- Cover the slow cooker and cook on low for 2 hours, stirring occasionally.
- Prior to serving, stir well and top with the remaining cheese.
- Serve with tortilla chips.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 183Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 44mgSodium: 396mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 8g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
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