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This Crockpot Spinach and Artichoke Dip is the perfect dish when you want something creamy, cheesy, and effortless for your party or casual get together. The slow cooker takes all the work off your hands while creating a warm, comforting dip everyone loves.
I first made this recipe for a family reunion and it disappeared faster than any other dish. Now it’s a guaranteed hit whenever friends gather at my house.
Ingredients
- Artichoke hearts: canned and chopped bring a tender, tangy bite balancing the richness
- Frozen chopped spinach: gives you convenience make sure to thaw and squeeze dry for best texture
- Sour cream: adds a mellow creaminess that keeps the dip luscious
- Mayonnaise: contributes moisture and silkiness to the blend
- Parmesan cheese: brings a nutty, salty depth fresh grated if you can get it makes a big difference
- Mozzarella cheese: melts beautifully and creates that irresistible gooey texture
- Garlic: minced fresh to brighten and add a savory punch
- Salt and pepper: enhance all the layers of flavor season carefully to taste
Instructions
- Scoop and Stir:
- Mix all the ingredients thoroughly in a large bowl so spinach cheeses and artichokes are well combined allowing the flavors to mingle from the start.
- Load the Crockpot:
- Transfer the mixture evenly into your slow cooker or crockpot making sure it’s spread out so it cooks evenly without cold spots.
- Cook Low and Slow:
- Set your crockpot on low and cook for about 2 to 3 hours stirring occasionally. You want everything to heat through gently and get bubbly on top without the cheese separating.
- Serve Warm:
- Once the dip is hot and bubbly give it a final stir and serve straight from the crockpot alongside pita chips breadsticks or fresh veggies for dipping.
My favorite ingredient has to be the artichoke hearts because they add a slightly tangy and unique texture that keeps this dip from being overly creamy. I have fond memories of bringing this to game nights with friends when everyone gathered around the slow cooker just dipping and chatting for hours.
Storage Tips
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave stirring often to keep the consistency smooth and creamy.
Ingredient Substitutions
Use Greek yogurt instead of sour cream for a tangier and lighter dip. Swap part of the mayonnaise with cream cheese if you want extra richness. Fresh spinach can be used instead of frozen but cook and drain it thoroughly before mixing.
Serving Suggestions
This dip is fantastic with pita chips but also try it spooned onto toasted baguette slices or served along raw vegetables like celery carrots and bell peppers for a lighter option.
Serve warm from the Crockpot and let guests dig in straight away. It’s an effortless crowd pleaser that’s perfect for any gathering.
Common Questions About Recipes
- → What is the best way to prepare the spinach for this dish?
Use frozen chopped spinach that is fully thawed and well-drained to avoid excess moisture impacting the texture.
- → Can I use fresh artichokes instead of canned?
Fresh artichokes can be used if steamed and chopped, but canned hearts offer convenience and consistent texture.
- → How long should I cook the dip in the crockpot?
Cook on low heat for 2 to 3 hours, stirring occasionally until hot and bubbly throughout.
- → What are good options for serving alongside this dish?
Pita chips, crusty bread, or fresh vegetable sticks complement the creamy dip well.
- → Can I prepare this dish ahead of time?
Yes, you can mix all ingredients in advance and refrigerate. Bring to room temperature before slow cooking.