Description
This creamy and cheesy Crockpot Spinach Artichoke Dip is a warm, flavorful appetizer perfect for parties or gatherings. Made with spinach, artichoke hearts, cream cheese, and Parmesan, it combines rich textures and savory flavors and is effortlessly cooked in a slow cooker for a hands-off, melt-in-your-mouth treat.
Ingredients
Scale
Cheese
- 2 cups shredded Parmesan cheese
- 8 oz cream cheese, softened
Vegetables
- 10 oz frozen chopped spinach, thawed and drained
- 14 oz artichoke hearts, drained and chopped
- 2 tsp minced garlic
Dairy
- â…” cup sour cream
- â…“ cup mayonnaise
Instructions
- Combine Ingredients: In your crockpot, add the Parmesan cheese, thawed and drained spinach, chopped artichoke hearts, minced garlic, sour cream, softened cream cheese, and mayonnaise.
- Mix Ingredients: Stir gently but thoroughly to evenly incorporate all ingredients, ensuring the cheese and creamy elements are well blended with the vegetables.
- Cook Slowly: Cover the crockpot and cook on low heat for 2 to 3 hours, stirring occasionally to prevent sticking and promote even heating.
- Final Stir and Serve: When the dip is hot, bubbly, and heated through, give it one last stir to combine any separated ingredients and then serve warm.
- Serving Suggestions: Serve the dip with crackers, pita chips, or fresh vegetables as dippers for a delicious appetizer.
Notes
- Be sure to thoroughly drain the spinach and artichoke hearts to avoid a watery dip.
- Stir occasionally during cooking to ensure even heat distribution and prevent burning on the sides.
- This dip can be kept warm on the crockpot’s low setting for serving over longer periods.
- For a spicier version, consider adding a pinch of red pepper flakes or hot sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
