Slow Cooker Spinach Artichoke Dip
This slow cooker spinach artichoke dip is ultra creamy and cheesy with just minutes of prep. The crockpot keeps this party-ready classic appetizer warm and ready for hours.
Ingredients
- 8 ounce package cream cheese
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 2 teaspoons minced garlic
- ½ teaspoon dried parsley , or 1-2 teaspoons fresh
- 12 ounce can marinated artichoke hearts , chopped fine
- 3 cups spinach , chopped
- salt and pepper , to taste
- Chopped fresh parsley for topping , optional
For serving: crostini, sliced french bread, tortilla chips
Instructions
- In the bottom of your slow cooker combine 8 ounces cream cheese, 1/4 cup sour cream, 1/4 cup mayonnaise, 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese, 2 teaspoons garlic, 1/2 teaspoon parsley, 12 ounces artichoke hearts and 3 cups spinach. Season with salt and pepper to taste.
- Cover with a lid and cook on low for 45 minutes. Stir in additional 1/2 cup mozzarella and cook an additional 15-20 minutes or until the top is bubbly.
- Turn to warm setting until ready to serve. Top with chopped fresh parsley if desired. Serve with crostini, sliced bread or tortilla chips.
Notes
Spinach: You can also use frozen spinach, although I prefer fresh. Thaw it and squeeze out all the extra liquid.
Storage: Store leftovers in a covered container for up to 3 days. You can reheat in the microwave in small portions.
Nutrition
Calories: 176kcal, Carbohydrates: 3g, Protein: 5g, Fat: 16g, Saturated Fat: 7g, Cholesterol: 34mg, Sodium: 298mg, Potassium: 82mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1350IU, Vitamin C: 8.3mg, Calcium: 108mg, Iron: 0.5mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
