Crockpot Spinach Artichoke Dip
Hot, cheesy spinach and artichoke dip made in the slow cooker so it stays warm and creamy for the whole party.
- Crockpot
- Slow cooker
- Veggie
- Snack
- 135 min total
- Serves 12
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 12. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 10 oz frozen chopped spinach, thawed and squeezed very dry
- 1 can artichoke hearts, 14 oz, drained and chopped
- 8 oz cream cheese, cubed, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella, divided
- 3/4 cup grated Parmesan
- 3 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 1/4 tsp black pepper
- tortilla chips, pita chips and toasted baguette slices, for dipping
Steps
Step 1: Put the spinach in a clean kitchen towel and wring out as much water as you can. Really lean into it.
Step 2: In a 3 to 4 quart slow cooker, stir together the spinach, artichokes, cream cheese, sour cream, mayonnaise, 0.75 cup of the mozzarella, the Parmesan, garlic, pepper flakes and black pepper.
Step 3: Cover and cook on Low 2 hours, stirring every 30 to 45 minutes, until hot, melted and smooth.
Step 4: Scatter the remaining mozzarella on top, cover 10 minutes to melt, then switch to Warm.
Step 5: Serve with chips and toasted bread.
Swaps
- Spinach: 1 lb fresh spinach, wilted in a skillet and squeezed dry.
- Cheese: Swap half the mozzarella for pepper jack for a little heat.
- Artichokes: Marinated artichoke hearts add a tangy herb flavor; drain them well.
Tips
- Softened cream cheese makes the whole dip smooth faster.
- Keep it on Warm after it melts. High heat can make the cheese oily.
- Leftovers make a great pasta sauce. Thin it with a splash of pasta water.
The story
HAM Cooking. Let’s fire it up.
This is the dip that lets people feel good about eating a pound of cheese, because technically there’s spinach in it. I’m not going to argue with that logic.
The most important step takes thirty seconds: squeeze the spinach. Frozen spinach holds a surprising amount of water, and cheese dips hate water. If you leave it in, the dip gets thin and you get those little green puddles on top. Wring it out in a towel like it owes you rent.
The cheese team is a three-part deal. Cream cheese gives it body, mozzarella makes it stretchy, and Parmesan brings the salty, nutty flavor. A spoonful of mayo and sour cream keeps it loose enough to scoop without breaking a chip.
Like most cheese dips, it’s all about holding temperature. Once it’s melted, flip it to Warm. Too much heat for too long and the fat in the cheese separates. Low and steady keeps it smooth.
Put out some chips and some bread and watch the spinach magically disappear.
HAM out.
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