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Crockpot Spinach Artichoke Dip

A rich, creamy, and cheesy dip that combines spinach and artichokes, perfect for game days or any gathering.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 cups parmesan cheese, freshly grated For that rich, nutty flavor
  • 10 oz spinach, thawed and squeezed completely dry The star green that brightens the dip
  • 14 oz artichoke hearts, drained and chopped The exquisite base providing texture
  • 3 tsp garlic, minced For an aromatic punch
  • 2/3 cup sour cream Adds smoothness and tang
  • 10 oz cream cheese, softened For that creamy base
  • 1/3 cup mayonnaise Enhances richness
  • 1/4 tsp red pepper flakes Just a little heat to wake it up

Method
 

Preparation
  1. In a large bowl, combine thawed spinach, chopped artichoke hearts, and freshly grated parmesan cheese. Set aside.
  2. In a separate bowl, let the cream cheese soften. After about 5-10 minutes, mix it with the sour cream, mayonnaise, minced garlic, and red pepper flakes until well combined and creamy.
  3. Fold the creamy mixture into the spinach and artichoke bowl. Stir until evenly combined; you want every piece to be enveloped in that luscious, cheesy goodness.
  4. Pour everything into the crockpot. Don’t forget to scrape the bowl! Every bit counts, right?
Cooking
  1. Cover and cook on HIGH for 1-2 hours or on LOW for 3-4 hours. The dip is ready when heated through and all the cheese has melted into a creamy blend. Stir occasionally for even heating.

Notes

To prevent scorching, stir a couple of times during cooking, especially in the last hour. Leftovers can be kept in an airtight container in the fridge for up to 3 days.