5.0 from 12 votes
Crockpot Spinach Artichoke Dip Recipe
Combine ingredients in a slow cooker, step away, and in just 2 hours enjoy the most delicious rich and creamy spinach and artichoke dip!
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings: 16 - 20 servings
Calories: 231 kcal
Course:
Side Dish , Appetizer , Condiments , Snacks
Cuisine:
American
Ingredients
- 16 ounces cream cheese softened
- 27 ounces canned artichoke hearts
- 18-20 ounces frozen chopped spinach thawed and drained
- 16 ounces sour cream light or full fat
- 2 cups shredded mozzarella
- 1 ½ cups Parmesan Cheese
- 1 ½ cups milk
- 2 tablespoons minced garlic or 1 ½ tsp garlic powder
- 1 ½ teaspoons onion powder
- ½ -1 teaspoon crushed red pepper
- salt and pepper
Instructions
- Set out a large 6-quart slow cooker. Turn on low heat. Drain the cans of artichoke hearts. Use your fingers to break the artichoke hearts apart into pieces. Then drain the thawed chopped spinach, squeezing by hand to omit as much water as possible.
- Place the cream cheese, artichoke pieces, drained spinach, sour cream, mozzarella cheese, Parmesan cheese, milk, garlic, onion powder, crushed red pepper, 1 teaspoon of salt, and ½ teaspoon of cracked black pepper into the crock. Stir well to mix, then spread out in an even later. Use a damp paper towel to wipe the edges of the crockpot, so the dip residue doesn’t burn on the sides.
- Cover the crockpot and cook on low heat for 2 to 4 hours until hot and molten. Then turn on warm and uncover when ready to serve.
Cup of Yum
Notes
- For a much thicker dip, omit the milk. For a thinner dip, add a bit more milk.
- For a much thicker dip, omit the milk. For a thinner dip, add a bit more milk.
- This recipe can also be baked in the oven in a 9 x 13 inch dish at 350°F for 20 to 25 minutes.
- This recipe can also be baked in the oven in a 9 x 13 inch dish at 350°F for 20 to 25 minutes.
- Want to use an instant pot? You can either cook the dip on the sauté setting for 10 minutes, stirring regularly, or set on the slow cook setting for 2 to 3 hours as directed.
- Want to use an instant pot? You can either cook the dip on the sauté setting for 10 minutes, stirring regularly, or set on the slow cook setting for 2 to 3 hours as directed.
- Transfer the cooled dip to an airtight container and keep in the fridge for up to 3 days. Reheat in a microwave in short 20 second bursts at 50% powder. Stir between intervals of heating.
Nutrition Information
Serving
0.33cup
Calories
231kcal
(12%)
Carbohydrates
10g
(3%)
Protein
11g
(22%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
54mg
(18%)
Sodium
574mg
(24%)
Potassium
286mg
(8%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
4323IU
(86%)
Vitamin C
2mg
(2%)
Calcium
296mg
(30%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16- 20 servings
Amount Per Serving
Calories 231
% Daily Value*
| Serving | 0.33cup | |
| Calories | 231kcal | 12% |
| Carbohydrates | 10g | 3% |
| Protein | 11g | 22% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 54mg | 18% |
| Sodium | 574mg | 24% |
| Potassium | 286mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 4323IU | 86% |
| Vitamin C | 2mg | 2% |
| Calcium | 296mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.