Slow Cooker Spinach and Artichoke Dip
User Reviews
5
Slow Cooker Spinach and Artichoke Dip
Description
The dip features chopped canned artichoke hearts combined with thawed and drained spinach, creating a tender vegetable base. Sour cream, Parmesan, feta, mayonnaise, and cream cheese add layers of creamy texture and salty, tangy flavor. Crushed garlic and diced onion contribute aromatic depth. Red wine vinegar introduces a subtle acidity to balance richness. These ingredients are combined in the slow cooker and cooked slowly to develop melding flavors.
After an initial two-hour cook on low, the cream cheese is stirred in and the dip is heated on high to ensure the cheese is fully incorporated, resulting in a smooth, creamy consistency. Black pepper adds subtle spice to finish the flavor.
This dip is best served warm from the slow cooker with crackers, bread, or vegetable sticks, making it convenient for casual entertaining, as it requires minimal active preparation and keeps warm for serving.
Ingredients
- 2 artichoke hearts 14-ounce cans, drained and chopped
- 1 spinach 10-ounce package, frozen chopped, thawed and squeezed dry
- 1 cup sour cream
- 1 onion diced, small
- 2 cloves garlic crushed
- ¾ cup Parmesan Cheese freshly grated
- ¾ cup milk
- ½ cup feta cheese crumbled
- ⅓ cup mayonnaise
- 1 tablespoon red wine vinegar
- ¼ teaspoon black pepper freshly ground
- 1 cream cheese 8-ounce package, cubed
Instructions
- Place artichoke hearts, spinach, sour cream, onion, garlic, Parmesan, milk, feta, mayonnaise, vinegar and pepper into a slow cooker. Stir until well combined. Top with cream cheese.
- Cover and cook on low heat for 2 hours.
- Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.
User Reviews
Overall Rating
5
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