Description
A creamy and flavorful Slow Cooker Spinach Artichoke Dip that combines tender spinach, tangy artichoke hearts, and a blend of cheeses for a warm, comforting appetizer perfect for parties and gatherings.
Ingredients
Scale
Dip Ingredients
- 1 garlic clove, minced
- 14 ounces artichoke hearts, drained and chopped finely
- 8 ounces fresh baby spinach
- ½ tsp ground black pepper
- 6 ounces cream cheese, cubed
- 1 cup grated mozzarella cheese
- ½ cup shredded Parmesan cheese
Instructions
- Prep Slow Cooker: Lightly spray the inside of the slow cooker with cooking spray to prevent the dip from sticking and make cleanup easier.
- Combine Ingredients: Add the minced garlic, chopped artichoke hearts, fresh baby spinach, ground black pepper, cubed cream cheese, grated mozzarella cheese, and shredded Parmesan cheese into the slow cooker. Stir everything together until well combined.
- Cook: Cover the slow cooker and cook the mixture on HIGH for 2 hours, or until the dip is heated through and the cheese has fully melted, creating a creamy texture.
- Serve: Once cooked, serve the dip warm with your choice of pita chips, crackers, tortilla chips, or fresh vegetables like carrots and celery for dipping.
Notes
- For a thicker dip, cook an additional 10-15 minutes after 2 hours to evaporate excess moisture.
- You can substitute frozen spinach (thawed and drained) if fresh is unavailable.
- Add a pinch of red pepper flakes for a spicy kick if desired.
- To store leftovers, refrigerate in an airtight container for up to 3 days and reheat gently before serving.
- Use low-fat cream cheese and reduced-fat cheeses to make a lighter version.
