Indulge in the rich, creamy goodness of crockpot spinach artichoke dip, a crowd-pleasing favorite that’s perfect for any occasion. This effortless dip combines tender artichokes and vibrant spinach with melted cheeses, creating a delectable treat that you can savor with chips, bread, or veggies. Let your slow cooker do the work while you enjoy the delightful aromas wafting through your kitchen!
Ingredients
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup frozen spinach, thawed and drained
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp pepper
Servings and Cooking Time
This recipe makes approximately 8 servings. Preparation time is about 15 minutes, with a cooking time of 2-3 hours on low in the crockpot.
Nutritional Value
Each serving (approx. 1/2 cup) contains about 220 calories, 18g fat, 7g carbohydrates, and 5g protein. This is based on a single serving for one person.
Step-by-Step Cooking Process
- Gather all ingredients and prepare your crockpot.
- In a mixing bowl, combine softened cream cheese, sour cream, and mayonnaise.
- Add chopped artichoke hearts and thawed spinach to the mixture.
- Stir in minced garlic, salt, and pepper until well combined.
- Fold in shredded mozzarella and grated Parmesan cheese.
- Transfer the mixture into the crockpot, spreading it evenly.
- Cover and set the crockpot to low heat.
- Cook for 2-3 hours, stirring occasionally until heated through and creamy.
- Once done, adjust seasoning if necessary.
- Serve warm with tortilla chips, bread, or veggies.
Alternative Ingredients
You can substitute Greek yogurt for sour cream for a healthier option. Additionally, try using different cheeses like cheddar or pepper jack for a unique flavor twist.
Serving and Pairings
This delightful dip pairs perfectly with tortilla chips, sliced baguette, or fresh vegetable sticks. It’s also a great addition to a charcuterie board or served alongside cocktails.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through. This dip can also be frozen for up to 2 months; just thaw and reheat gently.
Cooking Mistakes
- Not draining the spinach and artichokes can make the dip watery.
- Overcooking can lead to a grainy texture; monitor the cooking time.
- Using low-fat cream cheese can affect the creaminess of the dip.
- Forgetting to stir occasionally can cause uneven heating.
- Adding too much salt can overpower the flavors; taste before seasoning.
Helpful Tips
- For an extra kick, add some crushed red pepper flakes.
- Use freshly grated cheese for better melting and flavor.
- Serve with a variety of dippers for a colorful presentation.
- Make it ahead of time and refrigerate until ready to cook.
FAQs
Can I make this dip ahead of time?
Yes, you can prepare the dip ahead of time and store it in the refrigerator. Just cook it in the crockpot when you’re ready to serve.
How can I make this dip spicier?
To add heat, incorporate jalapeños, hot sauce, or crushed red pepper flakes into the mixture before cooking.
Can I use fresh spinach instead of frozen?
Absolutely! Just make sure to wilt and chop the fresh spinach before mixing it in.
Is this dip gluten-free?
Yes, all ingredients used in this recipe are gluten-free, making it a safe option for those with gluten sensitivities.
What can I serve with spinach artichoke dip?
This dip is great with tortilla chips, pita bread, veggie sticks, or even as a spread on sandwiches.
Conclusion
Crockpot spinach artichoke dip is the ultimate crowd-pleaser, perfect for any gathering or cozy night in. Its creamy texture and rich flavor make it a snack that everyone will love. With minimal prep and the convenience of a slow cooker, this dip is sure to become a go-to recipe for any occasion!
Crockpot Spinach Artichoke Dip
Ingredients
- 1 can 14 oz artichoke hearts, drained and chopped
- 1 cup frozen spinach thawed and drained
- 1 cup cream cheese softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Gather all ingredients and prepare your crockpot.
- In a mixing bowl, combine softened cream cheese, sour cream, and mayonnaise.
- Add chopped artichoke hearts and thawed spinach to the mixture.
- Stir in minced garlic, salt, and pepper until well combined.
- Fold in shredded mozzarella and grated Parmesan cheese.
- Transfer the mixture into the crockpot, spreading it evenly.
- Cover and set the crockpot to low heat.
- Cook for 2-3 hours, stirring occasionally until heated through and creamy.
- Once done, adjust seasoning if necessary.
- Serve warm with tortilla chips, bread, or veggies.
