CROCKPOT SPINACH ARTICHOKE DIP Recipe

I relish mixing softened cream cheese with tangy sour cream and a hint of mayonnaise along with squeezed spinach and chopped artichoke hearts. Blended with mozzarella, Parmesan, garlic, salt and pepper, this Crockpot Appetizers favorite is my go-to dip for holiday gatherings. Perfect party addition.

I recently tried making this Crockpot Spinach Artichoke Dip and was pleasantly surprised by how easy it turned out. I started with 8 oz of cream cheese, softened it up, then mixed in a cup of sour cream and half a cup of mayonnaise, which gave it an amazing creamy texture.

I then folded in 10 oz of frozen chopped spinach that I’d thawed and squeezed dry, along with a 14 oz can of artichoke hearts that I chopped up into bite-sized pieces. Adding in a cup of shredded mozzarella cheese, half a cup of grated Parmesan, and two minced garlic cloves really elevated the flavor.

A pinch of salt and a dash of black pepper brought everything together. I cooked it low and slow in my crockpot so it got all melty and delicious.

This recipe is perfect for those busy holidays, Super Bowl parties or any get-together where you wish to wow your guests with an easy but tasty appetizer.

Why I Like this Recipe

I really love this recipe because it’s super easy to make. I just toss all the ingredients into my crockpot and let it do its thing, which gives me more time to hang out with my friends. I also like that the dip comes out really creamy and melty, and the cheeses mix with the spinach and artichokes perfectly. Plus, it’s such a hit at parties and holiday get togethers, everyone always asks for the recipe even though I keep it on the down low.

Ingredients

• Cream cheese brings a rich, smooth texture and tang that melts deliciously in every bite.
• Sour cream gives a slight tanginess and creaminess while balancing the stronger flavors.
• Spinach is loaded with fibre, vitamins and iron, making it a healthy green boost.
• Artichoke hearts offer a subtle tang and are low in calories while being rich in antioxidants.
• Mozzarella and Parmesan add a gooey, melty texture with extra protein and a savory note.
• Garlic delivers a punch of aromatic flavor that really livens up the dip.
• Mayonnaise gives extra creaminess and ties flavors together with a subtle, rich base.

Ingredient Quantities

• 8 oz cream cheese, softened
• 1 cup sour cream
• 1/2 cup mayonnaise
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 14 oz can artichoke hearts, drained and chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper

How to Make this

1. First, soften the cream cheese a bit then mix it in a bowl with the sour cream and mayo until they’re pretty smooth.

2. Next, add the thawed and squeezed-dry frozen chopped spinach and chopped artichoke hearts into the mix.

3. Stir in the shredded mozzarella, grated Parmesan, and minced garlic.

4. Sprinkle in the salt and black pepper then mix everything together well.

5. Pour the mixture into your crockpot, making sure it’s spread out evenly.

6. Set your crockpot to low and let it cook for about 2 to 3 hours.

7. Give it a stir halfway through cook time so all the flavors can blend nicely.

8. Check the dip towards the end so the cheese gets melted and bubbly.

9. Taste and adjust the seasonings if ya think it needs more salt or pepper.

10. Serve it warm. Dip chips in it and enjoy this yummy party appetizer!

Equipment Needed

1. Mixing bowl – used to combine the cream cheese, sour cream, and mayo.
2. Measuring cups and spoons – helps get all the ingredients in the correct amounts.
3. Knife and cutting board – necessary for chopping the artichoke hearts (and any garlic thats not pre-minced).
4. Colander or strainer – useful to drain the artichoke hearts and any excess water from the spinach.
5. Crockpot – for cooking the dip slowly and letting the flavors blend.
6. Spatula or wooden spoon – great for stirring the mixture both before and during the cooking process.
7. Clean towel – can help in squeezing out extra water from the spinach.

FAQ

CROCKPOT SPINACH ARTICHOKE DIP Recipe Substitutions and Variations

• If you dont have cream cheese, try using Neufchâtel cheese or even full fat Greek yogurt that’s been thickened a bit.
• You can swap the sour cream with an equal amount of plain Greek yogurt if you want a tangy twist.
• Instead of mayo, add a bit more sour cream to keep it creamy or use a light mayo backup option.
• If your freezer is empty, fresh spinach works too, just cook it down until it’s wilted and squeeze out that extra water.

Pro Tips

1. Make sure you squeeze as much water out of that frozen spinach as possible cause extra moisture can make your dip runny and weird.
2. It’s a good idea to stir the dip about halfway through cook time so the cheese and flavors mix in better, instead of having some spots too salty or bland.
3. If you like it extra cheesy, you can toss in a little more mozzarella or even a dash of another cheese at the end to ramp up the flavor.
4. Always check your dip before serving and add more salt or pepper if you think its needed cause cooking times can sometimes change the overall taste.