Crockpot Spinach Artichoke Dip Recipe

Introduction

This Crockpot Spinach Artichoke Dip is a creamy, cheesy crowd-pleaser perfect for parties or cozy nights in. With tender spinach, tangy artichokes, and a blend of cheeses, it’s easy to prepare and sure to impress your guests.

Ingredients

• ½ yellow onion, diced
• 6 cloves garlic, minced
• 14 oz drained chopped artichoke hearts
• 12 oz frozen spinach
• 8 oz cream cheese
• ⅔ cup sour cream
• ¼ cup mayonnaise
• 2 cups freshly grated Parmesan cheese
• 1½ cups grated mozzarella cheese
• ½ tablespoon salt

Instructions

1. Step 1: Add all ingredients to the slow cooker except for the cream cheese. Mix well to combine.
2. Step 2: Cut the cream cheese into 1-inch cubes and place them evenly on top of the mixture inside the slow cooker.
3. Step 3: Cook on high for 1.5 hours.
4. Step 4: After cooking, stir the dip thoroughly to blend the cream cheese. Replace the lid and cook on high for an additional 30 minutes.
5. Step 5: Serve immediately with tortilla chips, crackers, or fresh veggies for dipping.

Tips & Variations

• For extra flavor, sauté the onion and garlic before adding them to the slow cooker.
• Use fresh spinach instead of frozen for a lighter texture; just wilt it first.
• Add a pinch of crushed red pepper flakes for a mild spicy kick.
• Swap mozzarella for Monterey Jack or cheddar cheese if preferred.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, stirring occasionally to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare all the ingredients a day ahead, store them in the slow cooker insert, and cook when ready. For best texture, cook and serve fresh if possible.

Is this dip gluten-free?

The dip itself is gluten-free, but be sure to serve it with gluten-free chips or veggies if needed to keep the whole dish gluten-free.

Crockpot Spinach Artichoke Dip Recipe

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★★★★★

4.8 from 475 reviews

This easy Crockpot Spinach Artichoke Dip is the perfect warm and creamy appetizer, combining tender artichoke hearts, spinach, garlic, and a blend of cheeses. Slow-cooked to perfection, it is ideal for parties, game days, or cozy gatherings, served with chips, crackers, or fresh veggies for dipping.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• ½ yellow onion, diced
• 6 cloves garlic, minced
• 14 oz chopped artichoke hearts, drained
• 12 oz frozen spinach, thawed and drained

Dairy and Creams

• 8 oz cream cheese, cut into 1-inch cubes
• ⅔ cup sour cream
• ¼ cup mayonnaise
• 2 cups freshly grated Parmesan cheese
• 1½ cups grated mozzarella cheese

Seasonings

• ½ tablespoon salt

Instructions

1. Prepare Ingredients: Dice the yellow onion and mince the garlic cloves finely. Thaw and drain the frozen spinach thoroughly to prevent excess moisture in the dip.
2. Combine the Base: In the slow cooker, add the diced onion, minced garlic, chopped artichoke hearts, drained spinach, sour cream, mayonnaise, Parmesan cheese, mozzarella cheese, and salt. Mix all the ingredients well until evenly combined, ensuring the cheeses and seasonings are distributed throughout.
3. Add Cream Cheese: Cube the cream cheese into 1-inch pieces and gently place them on top of the mixed ingredients inside the slow cooker. Do not stir yet, allowing the cream cheese to melt evenly during cooking.
4. First Cooking Phase: Cover the slow cooker and cook on the high setting for 1.5 hours. This will allow the cheeses and vegetables to meld together and start melting smoothly.
5. Stir and Continue Cooking: After 1.5 hours, remove the lid and stir the dip thoroughly to incorporate the cream cheese cubes and create a homogenized, creamy mixture. Replace the lid and cook on high for an additional 30 minutes to ensure all flavors meld and the dip is heated through evenly.
6. Serve: Once cooked, serve the spinach artichoke dip immediately. It pairs perfectly with tortilla chips, crackers, or fresh vegetable sticks for dipping.

Notes

• Be sure to thoroughly drain the spinach and artichokes to avoid a watery dip.
• You can prepare the dip up to step 3, cover and refrigerate overnight, then cook it fresh the next day.
• For extra flavor, add a pinch of red pepper flakes or smoked paprika to the mixture before cooking.
• Leftover dip can be refrigerated for up to 3 days and reheated gently in the slow cooker or microwave.
• If desired, substitute mayonnaise with Greek yogurt for a slightly tangier and lower-fat option.

Keywords: spinach artichoke dip, crockpot dip, slow cooker appetizer, party dip, cheesy dip, easy dip recipe