Description
This Slow Cooker Spinach Artichoke Dip is a warm, creamy appetizer perfect for gatherings and parties. Packed with fresh spinach, tender artichokes, melted mozzarella, and cream cheese, it’s a comforting dip that’s easy to prepare and keeps warm for hours in the slow cooker.
Ingredients
Scale
Vegetables
- 8 oz fresh spinach
- 1 can (14 oz) artichokes, drained and chopped
Dairy
- 1 pack (8 oz) cream cheese, softened
- 1 cup sour cream
- 1 cup mozzarella cheese, shredded
Spices
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt, or to taste
Instructions
- Cook spinach: In a skillet over medium heat, cook the fresh spinach for 2-3 minutes until wilted. Drain any excess liquid and chop the spinach finely to prepare it for mixing.
- Combine ingredients in slow cooker: Transfer the cooked spinach to the slow cooker. Add the chopped artichokes, softened cream cheese, sour cream, shredded mozzarella cheese, garlic powder, onion powder, and salt.
- Mix well: Stir all ingredients thoroughly to ensure an even distribution of flavors and a creamy texture throughout the dip.
- Slow cook: Cover the slow cooker and cook on low heat for 2 to 3 hours, stirring occasionally. Cooking until the dip is warm and the cheese has melted into a smooth, creamy consistency.
- Serve: Once hot and bubbly, serve the dip immediately with tortilla chips, crackers, or sliced baguette for dipping.
Notes
- Make sure to drain the cooked spinach well to avoid excess moisture in the dip.
- For a spicier version, add a pinch of cayenne pepper or red pepper flakes.
- This dip can be kept warm in the slow cooker on the ‘keep warm’ setting for up to 2 hours after cooking.
- Use frozen spinach if fresh is not available, but thaw and drain thoroughly before cooking.
- For a lighter version, substitute the sour cream with Greek yogurt.
