Crockpot Spinach Artichoke Dip Recipe
This crockpot spinach artichoke dip is the perfect easy appetizer filled with fresh spinach, chopped artichokes, and a blend of cheeses!Step-by-step photos can be seen below the recipe card.
Servings: 8 servings
Equipment
- 3 or 4-Quart Crockpot
Ingredients
- 10 ounces fresh baby spinach roughly chopped
- 14 ounces canned quartered artichoke hearts drained and chopped (1 can)
- 8 ounces cream cheese cut into 1-inch cubes (1 brick)
- ⅔ cup sour cream
- ⅓ cup mayonnaise
- 1 cup freshly shredded Mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 2 green onions sliced thin
- 4 cloves garlic minced
- ½ teaspoon ground black pepper
- ½ teaspoon kosher salt
Instructions
- Prep a small crockpot with nonstick spray. Add in all the ingredients and stir until combined. The cream cheese will still be in cubes - that is okay.10 ounces fresh baby spinach, 14 ounces canned quartered artichoke hearts, 8 ounces cream cheese, ⅔ cup sour cream, ⅓ cup mayonnaise, 1 cup freshly shredded Mozzarella cheese, ½ cup freshly grated Parmesan cheese, 2 green onions, 4 cloves garlic, ½ teaspoon ground black pepper, ½ teaspoon kosher salt
- Cover and cook on low for 2 hours.
- Stir to fully incorporate the cream cheese and serve.
Video
Notes
Storage: Store crockpot spinach artichoke dip in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition
Serving: 1serving | Calories: 292kcal | Carbohydrates: 8g | Protein: 9g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 60mg | Sodium: 709mg | Potassium: 299mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4009IU | Vitamin C: 11mg | Calcium: 214mg | Iron: 1mg