Get ready to tantalize your taste buds with this amazing Crockpot Spinach Artichoke Dip. It's a heavenly concoction of cheesy goodness, with a perfect blend of spinach and artichoke that'll make you the star of any gathering!
When it comes to appetizers that win over crowds, this Crockpot Spinach Artichoke Dip is your go-to recipe.
This comforting dish combines the earthy flavors of spinach and artichoke with creamy, cheesy layers. The best part? Your slow cooker does most of the work for you!
This slow cooker Spinach Artichoke Dip recipe isn't just another dip, it's a festive tradition!
Perfect for holiday appetizers, Super Bowl parties, or casual get-togethers, this dish has a way of fitting into any occasion.
While it doesn't have a long, storied history, it does have a knack for disappearing quickly off the serving table!
Balancing savory and sweet flavors is key to a successful any great menu. Looking for more appetizer ideas?
The Bacon Pecan Cheese Ball offers a perfect savory treat, while the Cranberry Baked Brie and Honey Garlic Baked Brie bring a sweet and savory combination that's hard to resist.
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What You'll Love About This Recipe
- Cheesy Goodness: With cream cheese and mozzarella, you're in for a treat.
- Versatile: Great as a dip or even a spread.
- Low Maintenance: The slow cooker does all the hard work.
- Crowd-Pleaser: Loved by both kids and adults alike.
Ingredients
Fresh Spinach: Opt for spinach that's crisp and dark green. I love fresh baby spinach for this spinach dip recipe.
Artichokes: Choose canned or jarred artichokes that are firm and packed in water. I like to use the artichoke hearts packed in water.
Cream Cheese: A block of full-fat cream cheese is your best bet for creaminess.
Sour Cream: Adds tanginess, opt for a quality brand for a great tasting dip.
Mozzarella Cheese: Go for low-moisture mozzarella for that perfect melt.
Garlic Powder: Opt for fine ground for even flavor.
Onion Powder: A little goes a long way; avoid clumps.
Salt: Sea salt or kosher salt works best here.
Equipment
- Slow Cooker: Any 4- to 6-quart slow cooker or crock pot will do.
- Chopping Board: For prepping your artichokes.
- Knife: A good chef's knife will make the cutting easier.
- Stirring Spoon: A wooden or silicone spoon to mix the ingredients.
Alternatives: Don't have a slow cooker? No worries! You can cook the dip on a stovetop in a heavy-bottomed pan over low heat.
Instructions
Prep the Artichokes: Start by draining your canned artichokes well. You don't want any excess moisture to water down your dreamy dip. Once drained, grab a sharp knife and cut the artichokes into bite-sized pieces.
Tackle the Cream Cheese: Now, take your block of full-fat cream cheese—this is no time for low-fat, trust me, and cut it into 8 even pieces. This helps it melt seamlessly into your dip.
Layer It Up: First, place the pieces of cream cheese at the bottom of the pot; they'll be your creamy foundation. Layer your freshly chopped artichokes next, followed by a generous dollop of sour cream.
Sprinkle in your cup of mozzarella cheese, and don't be shy. Then add in the garlic powder, onion powder, and just a pinch of salt.
Last but definitely not least, crown your creation with the beautiful, fresh spinach leaves.
Let It Cook: Secure the lid and set your slow cooker to low. You'll need to let it cook for about 2 hours to achieve creamy, dip-tastic perfection.
You'll want to give your dip a good stir after the first hour to make sure that spinach gets well incorporated.
Dive In: Once the clock hits the 2-hour mark, your dip is ready to dazzle! Stir it well one last time, making sure everything is beautifully combined. Serve it warm with your choice of crackers, crusty bread, or even veggie sticks.
And there you have it! A Crockpot Spinach Artichoke Dip so good, it might just steal the show at your next gathering.
Storage Instructions
Fridge: Keep any leftover spinach artichoke dip in an airtight container. The flavors actually meld well over time, making it even more delicious for up to 3-4 days.
Freezer: If you need to store it for longer, this dip freezes well in a sealed container for up to a month. Just be sure to thaw it in the fridge overnight before reheating.
Reheating: To reheat, place it in a microwave-safe bowl and stir every 30 seconds until warmed throughout. Alternatively, you can warm it over low heat in a saucepan on the stove.
Recipe
Crock Pot Spinach Artichoke Dip
Get ready to experience the mouthwatering blend of creamy cheese, leafy spinach, and hearty artichokes in our Crockpot Spinach Artichoke Dip. Perfect for game days, holiday gatherings, or any time you're in the mood for indulgence!
Ingredients
- 8 ounces fresh spinach
- 1 can (14 ounces) artichokes
- 1 pack (8 ounces) cream cheese
- 1 cup sour cream
- 1 cup mozzarella cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt, or to taste
Instructions
- Cut the artichokes into small bits.
- Cut the cream cheese in 8 pieces.
- In the slow cooker, add the cream cheese, chopped artichokes, sour cream, mozzarella cheese, all seasoning and spinach on top.
- Set the slow cooker to low and let it cook for 2 hours. Make sure to stir after 1 hour to mix in the spinach.
- Serve while warm with crackers, or bread.
Notes
Make sure to drain all the liquid from the artichokes so you don't water down the dip.
Substitutions
- Sour Cream: Greek yogurt makes a healthy and tangy substitute.
- Mozzarella Cheese: If you're out of mozzarella, Parmesan can add a sharper, nuttier flavor.
Variations
- For a meaty twist, add some cooked, crumbled bacon.
- Want a bit of heat? Toss in a dash of crushed red pepper flakes for a subtle kick.
Top Tips
Make sure to drain your canned artichokes well to prevent a watery dip. Press them with a paper towel if necessary.
Always opt for fresh spinach over frozen spinach, as the latter can introduce too much water into your dip.
Full-fat cream cheese and sour cream are crucial for achieving that rich, creamy texture that makes this dip irresistible.
Stir your dip halfway through cooking to ensure that all the ingredients meld together perfectly.
Taste and adjust the seasoning after the first hour of cooking, but remember that the cheese will add some saltiness to the final dish.
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