Crock Pot Spinach and Artichoke Dip
This Crock Pot Spinach and Artichoke Dip is rich, cheesy, and loaded with spinach, artichokes, and garlic. The slow cooker makes it simple to prep and serve warm.
Servings: 8
Calories: 330kcal
Ingredients
- 10 ounce baby spinach roughly chopped
- 3 teaspoons garlic minced
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 ½ cups mozzarella cheese
- 1 cup parmesan cheese
- 1 cup sour cream
- 8 ounces cream cheese
- 4 ounces diced green chilies
- 12 ounce can artichoke hearts drained and chopped into ¾" pieces
Instructions
- Add all of the ingredients to the slow cooker. Mix everything until well combined.
- Cover and cook on high for 1½ hours or on low for 2½ to 3 hours. Or until the cheese has completely melted and the spinach has reduced. Stir half way through to help they cheese melt.
- Stir to combine everything. Then serve with tortilla chips or toasted bread.
Video
Notes
- Drain the artichokes and chilies thoroughly to keep the dip thick and creamy.
- Soften the cream cheese before mixing so it melts smoothly.
- Stir the dip halfway through cooking to help the cheeses melt evenly.
- Finely chop the garlic so it blends into the background of the dip.
Nutrition
Calories: 330kcal | Carbohydrates: 9g | Protein: 13g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 71mg | Sodium: 649mg | Potassium: 353mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4567IU | Vitamin C: 21mg | Calcium: 365mg | Iron: 2mg