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 ounces baby spinach roughly chopped
- 1 tablespoon garlic minced
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1½ cups mozzarella cheese
- 1 cup Parmesan cheese
- 1 cup sour cream
- 8 ounces cream cheese cubed into 1-inch pieces
- 4 ounces diced green chiles
- 12 ounce can artichoke hearts in brine drained and chopped into ¾"-inch pieces
Instructions
- Thoroughly drain and roughly chop the artichoke hearts. Roughly chop the spinach, then cut the cream cheese into 1-inch cubes to help it melt evenly.
- Add the spinach, garlic, onion powder, black pepper, Worcestershire sauce, mozzarella, Parmesan, sour cream, cream cheese, green chiles, and artichoke hearts to a 6-quart slow cooker. Mix everything until well combined.
- Cover and cook on high for 1½ hours or on low for 2½ to 3 hours, until the cheese is completely melted and the spinach is wilted. Stir halfway through cooking, scraping along the bottom and sides to promote even melting.
- Stir until the cream cheese is completely incorporated and the dip is smooth and creamy. The dip is ready when the spinach is wilted, the cheese is fully melted, and the mixture is hot throughout.
- Switch the slow cooker to warm and stir occasionally while serving. Serve with tortilla chips, crackers, toasted bread, pita chips, or fresh vegetables.
Video
Notes
- Using frozen spinach: Substitute thawed frozen spinach for fresh spinach, but squeeze it very dry before adding it. Excess moisture can make the dip watery.
- Drain the vegetables: Thoroughly drain the artichoke hearts to help the dip stay thick and creamy.
- For the smoothest texture: Use softened, cubed cream cheese and freshly shredded mozzarella and Parmesan. Packaged shredded cheese may not melt as smoothly. Stir the dip halfway through cooking to help the cheeses melt evenly.
- Avoid overcooking: Switch the slow cooker to warm as soon as the cheese is melted and the dip is hot throughout. Cooking it too long can cause the cheese to become oily.
- Adjust the consistency: If the dip becomes too thick, stir in warm milk one tablespoon at a time until it reaches your preferred consistency.
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