Description
This creamy and flavorful Christmas Crockpot Spinach Artichoke Dip is a perfect appetizer for holiday gatherings. Made with tender baby spinach, marinated artichoke hearts, and a blend of cheeses, this dip is cooked slowly to meld all the flavors together, resulting in a warm, cheesy, and savory treat that pairs beautifully with chips, crackers, and fresh vegetables.
Ingredients
Scale
Vegetables
- 10 ounces baby spinach (washed and completely dried)
- 13-15 ounces canned quartered artichoke hearts (well drained)
- 4 cloves garlic (minced)
- 2 shallots (thinly sliced)
Dairy
- 8 ounces cream cheese (softened)
- 1 cup sour cream
- 1 1/2 cups grated mozzarella cheese
- 1/2 cup freshly grated parmesan cheese
Seasonings
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon sea salt
- Pinch cayenne pepper
Instructions
- Combine Ingredients: In a slow cooker, add the baby spinach, drained quartered artichoke hearts, softened cream cheese, sour cream, mozzarella cheese, parmesan cheese, minced garlic, thinly sliced shallots, ground black pepper, sea salt, and a pinch of cayenne pepper. Mix thoroughly until all ingredients are well combined and evenly distributed.
- Cook the Dip: Cover the slow cooker and set it to cook on low for 2 hours or on high for 1 hour. About halfway through the cooking time, remove the cover and stir the dip well to ensure even cooking and prevent any burning on the sides. Replace the cover and finish cooking.
- Serve Warm: Once the cooking time is complete and the dip is hot and bubbly, transfer it to a serving dish or serve directly from the slow cooker. Pair it with tortilla chips, crackers, fresh vegetable sticks, potato chips, or toasted baguette slices for dipping.
Notes
- Make sure to thoroughly drain the artichoke hearts to avoid excess liquid causing the dip to be watery.
- You can use fresh spinach instead of baby spinach, but wilt it slightly before adding to the slow cooker to avoid excess moisture.
- If you prefer a spicier dip, increase the pinch of cayenne pepper according to taste.
- For a thicker dip, consider reducing the sour cream slightly or cooking uncovered for the last 10 minutes to let some moisture evaporate.
- This dip can be kept warm in the slow cooker on the ‘warm’ setting for up to 1 hour before serving.
