Description
A creamy, cheesy spinach artichoke dip that’s effortlessly made in the crockpot. Perfect for parties, game days, or cozy nights in! This crowd-pleasing appetizer is always a hit with its rich flavor and gooey texture.
Ingredients
Scale
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 (8 oz) package cream cheese, softened
- 1 cup sour cream
- 1 cup mayonnaise
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp crushed red pepper flakes (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Prep ingredients: Squeeze all excess liquid from thawed spinach. Chop artichoke hearts into bite-sized pieces.
- Combine ingredients: In a large bowl, mix cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, garlic powder, onion powder, red pepper flakes, salt, pepper, and lemon juice until well blended.
- Fold in veggies: Gently stir in spinach and artichoke hearts until evenly distributed.
- Cook in crockpot: Transfer mixture to a 3-4 quart slow cooker. Cover and cook on LOW for 2 hours, stirring occasionally, until cheeses are fully melted and dip is heated through.
- Serve: Stir well before serving. Keep warm in crockpot on LOW setting. Serve with tortilla chips, bread slices, or vegetable crudités.
Notes
- Make ahead: Prepare mixture up to 24 hours in advance and refrigerate until ready to cook.
- For extra creaminess: Add 1/4 cup heavy cream or Greek yogurt.
- Vegetarian option: Use vegetarian Parmesan cheese.
- Storage: Leftovers can be refrigerated for 3-4 days. Reheat in microwave or oven.
- Prep Time: 15 mins
- Cook Time: 2 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 220 kcal
- Sugar: 2g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg