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Crockpot Spinach Artichoke Dip

A creamy and cheesy dip made with spinach and artichoke hearts, perfect for gatherings and comfort food lovers.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 10 servings
Course: Appetizer, Party Food, Snack
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2.5 cups parmesan cheese, freshly grated Avoid pre-shredded cheese as it doesn’t melt as beautifully.
  • 10 oz spinach, thawed and squeezed dry Use frozen spinach; ensure it is well-drained to avoid a watery dip.
  • 14 oz artichoke hearts, drained and chopped Canned artichokes work well.
  • 3 tsp garlic, minced Feel free to increase if you’re a garlic lover.
  • 2/3 cup sour cream Opt for full-fat for a creamier consistency.
  • 10 oz cream cheese, softened Let it sit at room temperature for about 30 minutes.
  • 1/3 cup mayonnaise A light version can be used to cut calories.
  • 1/4 tsp red pepper flakes Adjust based on your heat tolerance.

Method
 

Preparation
  1. In a large bowl, mix the thawed spinach, chopped artichoke hearts, and freshly grated parmesan cheese.
  2. In a separate bowl, let the cream cheese soften for about 5-10 minutes at room temperature. Combine it with sour cream, mayonnaise, minced garlic, and red pepper flakes until well blended.
  3. Gently fold the creamy mixture into the spinach and artichoke mixture.
  4. Spoon the combined dip into your crockpot.
  5. Cover and cook on HIGH for 1-2 hours or LOW for 3-4 hours. Stir occasionally until hot, bubbly, and creamy.
  6. Serve warm with your favorite chips, veggies, or bread slices.

Notes

Leftovers can be stored in an airtight container in the fridge for about 3-5 days. Reheat in the microwave or on the stove. For best results, use freshly grated cheese and ensure that spinach and artichokes are well-drained.