Crockpot Spinach Artichoke Dip
There’s something undeniably comforting about a warm, cheesy dip filled with vibrant greens and savory artichokes. This Crockpot Spinach Artichoke Dip is not just a dish; it’s a celebration of flavors that come together effortlessly in your slow cooker. It’s the perfect appetizer for gatherings, game days, or just a cozy night in. With minimal prep and maximum flavor, this dip will have everyone reaching for more!
Why This Recipe Works
The beauty of this Crockpot Spinach Artichoke Dip lies in its simplicity and the slow cooking process. Cooking the ingredients together allows the flavors to meld beautifully, resulting in a creamy, cheesy dip that’s bursting with flavor. The slow cooker ensures that the dip is kept at the perfect temperature, so you can enjoy it throughout your event without worrying about it cooling down. Plus, the use of fresh spinach and artichoke hearts adds a nutritious twist that makes it feel a little less guilty!
Ingredient Notes
- 10 ounces fresh spinach: Roughly chopped with long stems removed. Fresh spinach adds a vibrant color and a slight earthiness.
- 14-ounce jar artichoke hearts: Drained and roughly chopped. Alternatively, you can use a 10 to 14-ounce bag of frozen artichoke hearts, thawed and drained.
- 8 ounces full-fat cream cheese: Cubed from a block. This is the creamy base of the dip.
- 1 cup full-fat sour cream: Adds tanginess and creaminess. You can substitute this with full-fat Greek yogurt if you prefer.
- ½ cup full-fat mayonnaise: This enhances the creaminess and flavor depth.
- 1 cup shredded mozzarella cheese: For that gooey, melty goodness.
- ½ cup shredded parmesan cheese: Adds a savory, nutty flavor.
- 3 to 5 cloves garlic: Peeled and finely minced. Garlic brings a wonderful aroma and depth of flavor.
- 1 teaspoon salt: Adjust according to taste.
- ½ teaspoon freshly ground black pepper: For a touch of heat and flavor.
Appliances & Accessories
- Crockpot: Essential for slow cooking and allowing the flavors to meld.
- Cutting board and knife: For chopping the spinach and artichokes.
- Mixing spoon: To combine ingredients before cooking.
- Measuring cups and spoons: For accurate ingredient measurements.
Crockpot Spinach Artichoke Dip, Made Easy
Step 1: Prepare Your Ingredients
Start by washing your fresh spinach thoroughly. Remove any long stems and roughly chop the leaves. If you’re using jarred artichokes, drain them well and chop them into bite-sized pieces. For frozen artichokes, ensure they are fully thawed and drained.
Step 2: Combine Ingredients in the Crockpot
In your crockpot, combine the chopped spinach, artichoke hearts, cubed cream cheese, sour cream, mayonnaise, mozzarella cheese, parmesan cheese, minced garlic, salt, and pepper. Stir everything together until well combined.
Step 3: Cook on Low
Cover the crockpot and cook on low for about 2 to 3 hours. Stir occasionally to ensure even cooking and to help the cheeses melt thoroughly.
Step 4: Serve and Enjoy
Once the dip is creamy and bubbly, it’s ready to serve! Transfer it to a serving dish and pair it with your favorite dippers, such as pita chips, tortilla chips, or fresh vegetables.
Allergy-Friendly Substitutes
- Dairy-Free: Use vegan cream cheese, dairy-free sour cream, and a dairy-free cheese blend.
- Gluten-Free: Ensure that your dippers are gluten-free.
- Lower-Fat Options: Use reduced-fat cream cheese, Greek yogurt, and mayonnaise, although this may affect the creaminess.
Troubleshooting Tips
- If the dip is too thick, add a splash of milk or broth to loosen it up.
- If it’s too watery, cook it uncovered for the last 30 minutes to allow some moisture to evaporate.
- For a stronger garlic flavor, you can roast the garlic before adding it to the dip.
- Always taste before serving to adjust the seasoning as necessary.
Keep-It-Fresh Plan
To keep your Crockpot Spinach Artichoke Dip fresh, store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or crockpot on low until warmed through. You can also freeze the dip for up to 2 months. Thaw overnight in the fridge before reheating.
Reader Questions
Can I make this dip ahead of time?
Absolutely! You can prepare all the ingredients and store them in the refrigerator overnight. Just combine them and cook in the crockpot when you’re ready to serve.
What can I serve with this dip?
This dip pairs wonderfully with pita chips, tortilla chips, fresh veggies like carrots and celery, or even toasted baguette slices.
Can I make this dip in the oven instead of a crockpot?
Yes! Preheat your oven to 350°F (175°C) and transfer the mixture to a baking dish. Bake for about 25-30 minutes, or until bubbly and golden on top.
Is there a way to make this dip spicier?
Definitely! You can add a pinch of red pepper flakes or a few diced jalapeños to the mixture for an extra kick.
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Before You Go
This Crockpot Spinach Artichoke Dip is sure to become a staple at your gatherings. It’s creamy, cheesy, and packed with flavor, making it a perfect crowd-pleaser. Whether you’re hosting a party or just indulging in a cozy night at home, this dip is a delightful addition to any occasion. So gather your ingredients, fire up that crockpot, and get ready to enjoy every cheesy bite!
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Crockpot Spinach Artichoke Dip
Ingredients
Equipment
Method
- Start by washing your fresh spinach thoroughly. Remove any long stems and roughly chop the leaves. If you're using jarred artichokes, drain them well and chop them into bite-sized pieces. For frozen artichokes, ensure they are fully thawed and drained.
- In your crockpot, combine the chopped spinach, artichoke hearts, cubed cream cheese, sour cream, mayonnaise, mozzarella cheese, parmesan cheese, minced garlic, salt, and pepper. Stir everything together until well combined.
- Cover the crockpot and cook on low for about 2 to 3 hours. Stir occasionally to ensure even cooking and to help the cheeses melt thoroughly.
- Once the dip is creamy and bubbly, it’s ready to serve! Transfer it to a serving dish and pair it with your favorite dippers, such as pita chips, tortilla chips, or fresh vegetables.
Notes
- Store leftovers in an airtight container for up to 4 days.
- For a spicier dip, add red pepper flakes or diced jalapeños.
- This dip can be made ahead of time and cooked later.
