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This creamy Crockpot Spinach and Artichoke Dip is a guaranteed hit whenever friends and family gather. It combines the richness of cheeses with the fresh flavors of spinach and artichokes, all made effortlessly in the slow cooker so you can focus on enjoying your guests.
I first brought this to a casual potluck, and it disappeared faster than I expected. Now it’s my goto appetizer for parties because it always pleases the crowd without any fuss.
Ingredients
- Can artichoke hearts: chopped to provide a tender but textured bite, make sure they are welldrained to avoid excess moisture
- Frozen chopped spinach: thawed fully and squeezed dry to prevent the dip from becoming watery
- Sour cream: adds tang and creaminess, opt for full fat for best richness
- Mayonnaise: gives smoothness and binds everything together, choose a quality brand for a better flavor balance
- Grated Parmesan cheese: brings salty sharpness and depth, freshly grated if possible for maximum flavor
- Shredded mozzarella cheese: melts beautifully to create that gooey, stretchy texture everyone loves
- Garlic: minced finely to infuse aroma and a gentle kick
- Salt and pepper: adjusted to taste, always start with a little and add more as needed
Instructions
- Spoon all together:
- In a large bowl, combine chopped artichokes, thawed and drained spinach, sour cream, mayonnaise, Parmesan, mozzarella, minced garlic, salt, and pepper. Mix thoroughly until everything is evenly incorporated to ensure each serving has perfect flavor balance.
- Transfer and level:
- Move the mixture into your crockpot and spread it out evenly. This helps the dip cook uniformly and heat through without cold spots.
- Cook and stir:
- Set the crockpot to low and cook for 2 to 3 hours. Stir the dip once or twice during cooking to keep ingredients well combined and prevent sticking around the edges. The dip will become hot, bubbly, and wonderfully creamy.
- Serve warm:
- Once the dip is melted and heated through, turn off the crockpot and serve immediately with pita chips, crusty bread, or crisp vegetables for dipping.
Mozzarella is my favorite here because it melts into that gooey, dreamy texture that turns plain vegetables or chips into something truly indulgent. A memorable time with this recipe was at a family reunion when the dip was the star snack that kept generations chatting and snacking late into the evening.
Storage tips
Leftover dip keeps beautifully in an airtight container in the refrigerator for up to four days. To reheat, microwave gently or warm it in a crockpot on low, stirring occasionally to restore creaminess.
Ingredient substitutions
You can swap mayonnaise with Greek yogurt for a lighter version or try cream cheese instead of sour cream for a richer texture. Fresh spinach can replace frozen but chop and saute it first to remove moisture.
Serving suggestions
Serve this dip with a variety of dippers such as pita chips, sliced baguette, baby carrots, cucumber rounds, or bell pepper strips. It also works well spooned over toasted crostini for a simple appetizer.
This warm creamy dip is effortless to make and always a crowd pleaser. Keep it in the crockpot during parties so guests can enjoy it warm.
Common Questions About Recipes
- → What ingredients are used in the dip?
The dip combines artichoke hearts, chopped spinach, sour cream, mayonnaise, Parmesan and mozzarella cheeses, garlic, salt, and pepper.
- → How long should the dip cook?
It cooks on low heat for 2 to 3 hours until fully heated through and bubbly.
- → What are good serving options?
Serve warm with pita chips, crusty bread, or fresh cut vegetables for dipping.
- → Can I prep the mixture ahead of time?
Yes, you can mix all ingredients in advance and refrigerate until ready to cook.
- → How do I know when the dip is done?
It’s ready once it’s hot, bubbling, and the cheeses have melted smoothly throughout.