Crockpot Spinach and Artichoke Dip
User Reviews
5.0
18 reviews
Excellent
Crockpot Spinach and Artichoke Dip
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This Crockpot Spinach and Artichoke Dip is such a crowd-pleasing appetizer. Warm, gooey, and perfect for serving with all your favorite dippers, it's sure to become your go-to recipe for your next party or holiday get together!
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Ingredients
- 2 (12 ounce) jars artichoke hearts packed in water drained and chopped
- 2 (10 ounce) packages frozen spinach thawed and squeezed of water
- 1 small onion diced small
- 3-4 cloves garlic minced
- 1 cup sour cream
- 1 cup mayonnaise
- 3/4 cup grated Parmigiano Reggiano cheese
- 1 1/2 cups shredded Mozzarella cheese
- Salt and fresh pepper to taste
Instructions
- Spray the inside of your crockpot bowl with nonstick cooking spray or line with a disposable slow cooker liner. Combine the thawed/drained spinach, artichoke hearts, onion, garlic, sour cream, mayonnaise, and grated parmesan in the prepared crockpot and mix well.
- Cook over low heat for 2-3 hours or high heat for 1 1/2 hours, giving it a good stir about halfway through the cooking time. When about 20 minutes of cooking time remains, sprinkle the mozzarella cheese on top and replace the lid. Switch to the warm setting and allow the cheese to melt before serving with tortilla chips, veggie sticks, etc.
Notes
- Make sure to fully drain/squeeze any excess moisture from your frozen spinach. This will help keep your dip from becoming watery while cooking and from diluting any of that delicious flavor.
- What size crockpot to use: I make this recipe as written in my 6 quart crock pot. You could also cut the recipe in half and prepare it in a mini "dip style" crockpot, which is about 2 quarts.
- For a lightened up version, use low fat sour cream or plain Greek yogurt, light mayonnaise, and half of the mozzarella cheese. It still tastes delicious but is a little lighter on calories made this way (which I do a lot!)
- Oven instructions: Grease a large baking dish (about 13x9 inches.) Combine all ingredients and spread into the prepared dish. Bake for 20-25 minutes in a 375 degree Fahrenheit oven until edges are golden and cheese is melted.
- Store any leftover dip in an airtight container in the fridge for up to four days.
Nutrition Information
Show Details
Calories
235kcal
(12%)
Carbohydrates
6g
(2%)
Protein
6g
(12%)
Fat
21g
(32%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
7g
Monounsaturated Fat
4g
Trans Fat
0.03g
Cholesterol
26mg
(9%)
Sodium
423mg
(18%)
Potassium
173mg
(5%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
4787IU
(96%)
Vitamin C
12mg
(13%)
Calcium
182mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 6g | 2% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 26mg | 9% |
| Sodium | 423mg | 18% |
| Potassium | 173mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 4787IU | 96% |
| Vitamin C | 12mg | 13% |
| Calcium | 182mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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