Crock Pot Spinach Artichoke Dip
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
16 servings
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Calories
241 kcal
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Course
Appetizer, Condiments
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Cuisine
American
Crock Pot Spinach Artichoke Dip
Description
Starting with softened cream cheese beaten until fluffy with sour cream and garlic establishes a creamy base. The addition of spinach, artichokes, and two types of shredded cheese provides layered flavor and texture. Cooking the mixture slowly in a crockpot ensures even warming and melting without drying out the dip.
The dip is well suited for gatherings, providing a warm, creamy appetizer that can be served with breads or crackers. The blend of cheeses offers gooey richness, while the spinach and artichoke contribute savory, slightly earthy notes enhanced by the marinated artichokes’ tang.
Once cooked, the dip can be kept warm on the slow cooker’s low setting but should be watched to avoid overheating and cheese separation. Variations can be made by substituting some mozzarella with Swiss or Gruyere cheeses. If baked instead of slow cooked, it develops a browned, bubbly top layer.
Ingredients
- 12 ounces cream cheese softened, 1 ½ blocks
- 1 cup sour cream
- 2 cloves garlic minced, more to taste
- 16 ounces spinach thawed and squeezed dry, frozen, chopped
- 1 (12 ounce each) jar artichoke hearts chopped, marinated
- 2 cups mozzarella cheese shredded
- 1 cup Parmesan Cheese shredded
Instructions
- Combine cream cheese, sour cream, and garlic together in a large bowl and beat with a hand blender until fluffy.
- Stir in spinach, artichokes, and cheeses, mix until fully combined. Taste and season with additional salt if desired
- Place in a 6qt crockpot and cook on high for 1 hour or low for 2 hours. Stir and turn slow cooker to warm.
Notes
- Use a 6-quart slow cooker for full recipe; halve ingredients for smaller slow cookers.
- If using water-packed artichokes instead of marinated, add 1/2 teaspoon Italian seasoning to the mixture.
- You may substitute up to 1 cup mozzarella with gruyere, swiss, or Monterey jack cheese for varied flavor.
- Ensure cream cheese is at room temperature for easier mixing and a fluffier texture.
- After cooking, keep on warm to avoid overheating, which can cause cheese to separate and produce an oily dip.
- The dip can be baked at 400°F for about 20 minutes to develop a browned, bubbly top instead of using a slow cooker.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241 | 12% |
| Carbohydrates | 5g | 2% |
| Protein | 9g | 18% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 57mg | 19% |
| Sodium | 385mg | 16% |
| Potassium | 180mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 4195IU | 84% |
| Vitamin C | 6mg | 7% |
| Calcium | 235mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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