Crockpot Spinach and Artichoke Dip
User Reviews
5
Crockpot Spinach and Artichoke Dip
Description
The dip starts by mixing thoroughly drained thawed spinach, chopped artichoke hearts, diced onion, minced garlic, sour cream, mayonnaise, and grated Parmesan cheese in a crockpot. Cooking over low or high heat, with stirring partway through, allows the flavors to meld and the vegetables to soften. Near the end of cooking, shredded mozzarella is added and melted under a warm setting to create a creamy topping.
This method produces a warm, rich dip with a smooth texture punctuated by tender vegetable pieces and melted cheese layers. The inclusion of fresh diced onion and garlic adds aromatic depth, balanced by the mild tang of sour cream and mayonnaise. The slow cooking prevents watery consistency by emphasizing thorough draining of the spinach and artichokes.
The dip pairs well as a party appetizer served hot with crunchy chips or crisp vegetable sticks. The recipe also offers oven-baking instructions for a bubbly golden finish and suggests lightened-up ingredient substitutions for reduced calories. Leftover dip keeps well refrigerated up to four days.
For the best result, squeezing excess moisture from frozen spinach is crucial to prevent thinning. A 6-quart crockpot is ideal for quantity and even cooking, but smaller portions can be made in mini crockpots. Adjusting ingredients for lower-fat options still yields a flavorful dip, providing flexibility to suit dietary preferences.
Ingredients
- 2 artichoke hearts drained and chopped, packed in water; 12 ounces
- 2 spinach thawed and squeezed of water, frozen; 10 ounces
- 1 onion diced small, small
- 3-4 cloves garlic minced
- 1 cup sour cream
- 1 cup mayonnaise
- 3/4 cup Parmigiano Reggiano cheese grated
- 1 1/2 cups mozzarella cheese shredded
- salt fresh, to taste
- black pepper fresh, 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
- Thoroughly drain and squeeze excess water from frozen spinach to avoid a watery dip.
- A 6-quart crockpot is recommended, but halve the recipe for smaller slow cookers.
- For a lighter version, substitute low fat sour cream or plain Greek yogurt and light mayonnaise, and reduce mozzarella.
- Oven baking is an alternative: bake the dip in a greased large dish at 375°F for 20-25 minutes until bubbly and golden at edges.
- Store leftover dip in an airtight container in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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