Description
A creamy and delicious spinach artichoke dip, perfect for parties and gatherings!
Ingredients
Scale
- 10 ounces fresh spinach (roughly chopped and long obvious stems removed)
- 14 ounces artichoke hearts
- 8 ounces full-fat cream cheese (cubed)
- 1 cup full-fat sour cream (or Greek yogurt)
- ½ cup full-fat mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- 3 to 5 cloves garlic (peeled and finely minced)
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
Instructions
- To a 6 to 7-quart slow cooker, add all the ingredients. Tip – For easier cleanup, you may wish to consider using a slow cooker liner. Stir as best you can.
- Place the lid on top and slow cook on LOW heat for 1 hour.
- Remove the lid, and now you can easily stir all the ingredients together.
- Place the lid back on and slow cook on LOW for 1 additional hour, or until the dip is hot and bubbly.
- Serve with bread, crackers, tortilla chips, veggie sticks, or as desired.
- Make in Advance: The dip can be made a few hours in advance of when you plan to serve it. Keep it in the slow cooker on the low setting. If you have a ‘warm’ setting, use it. Note that the longer you let the dip actually cook on the low setting, the thicker it will get.
- Storage: Extra dip will keep airtight in the fridge for up to 5 days. Reheat gently in the microwave, or as desired. I do not recommend freezing leftover dip.
Notes
- This dip is perfect for parties and gatherings.
- Try serving with a variety of dippers like bread, crackers, and fresh veggies.
- Adjust the garlic and seasoning to your preference.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg