Crockpot Spinach Artichoke Dip
User Reviews
5
Crockpot Spinach Artichoke Dip
Description
The Crockpot Spinach Artichoke Dip blends thawed, drained spinach and quartered canned artichoke hearts with cream cheese, shredded mozzarella, grated Parmesan, minced garlic, and milk in a slow cooker. The ingredients are stirred carefully to combine without spilling, then cooked on high heat until the cheeses melt and blend into a creamy dip. The garlic contributes a mild pungency, while the mixture's cheese content creates a rich texture that holds together well for dipping.
The flavor is balanced between the subtle tang of cream cheese, the nutty sharpness of Parmesan, and the melty mozzarella, offset by the vegetal notes of spinach and artichoke. The slow cooker method ensures even heating and melting without the risk of burning or curdling, helping the dip stay moist and creamy. Freshly ground black pepper adds a slight heat to finish.
This dip can be served warm directly from the crockpot with chips, crackers, or sliced baguette, making it a practical appetizer or snack option suitable for parties or gatherings. The warmth and creamy texture are most appealing when served fresh and hot.
Ingredients
- 18 oz spinach thawed and drained, frozen
- 2 artichoke hearts quartered; drained; 14 oz cans
- 16 oz cream cheese at room temperature
- 2 cups mozzarella cheese shredded
- 1 cup Parmesan Cheese grated
- 2 teaspoon garlic minced
- 1/2 cup milk
- 1/2 teaspoon black pepper
Instructions
- In a 4 quart slow cooker, combine the spinach, artichoke hearts, cream cheese, mozzarella cheese, parmesan cheese, garlic and milk. Carefully stir to combine, as the slow cooker will be very full. Season with pepper.
- Place the lid on the slow cooker and cook on high for 2 hours, or until all the cheeses are melted. Stir to make sure that all of the ingredients are combined.
Notes
- This dip is best served warm and can be kept warm in the slow cooker on a low setting before serving.
- Fresh spinach can be substituted but must be cooked and drained to remove excess water before use.
- Artichoke hearts should be well drained to avoid thinning the dip.
- Leftovers can be stored in an airtight container in the refrigerator and reheated gently.
- Serving with sturdy dippers like baguette slices or thick crackers prevents sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 8g | 3% |
| Protein | 12g | 24% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 65mg | 22% |
| Sodium | 653mg | 27% |
| Potassium | 237mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 6370IU | 127% |
| Vitamin C | 16mg | 18% |
| Calcium | 303mg | 30% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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