Crock Pot Artichoke Dip Recipe
User Reviews
5
Crock Pot Artichoke Dip Recipe
Description
The recipe starts by combining chopped artichoke hearts with shredded mozzarella and Parmesan in a saucepan, then incorporates sour cream, cream cheese, mayonnaise, and minced garlic. The mixture is heated gently until the cheeses melt and ingredients combine smoothly. The dip is then transferred to a slow cooker to keep warm and further develop flavors. Folding in sun-dried tomatoes adds a touch of sweetness and vibrant color.
The resulting dip is rich and creamy with a cheesy texture balanced by the earthy artichokes. The slow cooking maintains a warm, inviting temperature ideal for serving with bread, crackers, or vegetable sticks during gatherings.
Ingredients
- 1 cup mozzarella cheese shredded
- 1 cup Parmesan Cheese shredded
- 1 (14-ounce) can artichoke hearts drained and chopped
- ½ cup sour cream
- 8 ounbces cream cheese
- ½ cup mayonnaise
- 2 teaspoons garlic minced
- ⅓ cup tomatoes optional, sun dried
Instructions
- In a medium saucepan, add the Parmesan cheese, mozzarella cheese, and artichokes, stir.
- Add the sour cream, cream cheese, mayo, and garlic.
- Turn the burner to medium-low heat. Stir the mixture until the cheeses have melted and ingredients have combined.
- Transfer the mixture to a slow cooker. Fold in the sun dried tomatoes if you are using them.
- Cook on High heat for 1-2 hours or Low heat for 3-4 hours. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 764 kcal
% Daily Value*
| Calories | 764kcal | 38% |
| Carbohydrates | 28g | 9% |
| Protein | 12g | 24% |
| Fat | 64g | 98% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 44mg | 15% |
| Sodium | 2202mg | 92% |
| Potassium | 162mg | 3% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 5431IU | 109% |
| Vitamin C | 105mg | 117% |
| Calcium | 272mg | 27% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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