Spinach Artichoke Crockpot Dip (Printer-Friendly Version)
A creamy, cheesy blend of spinach and artichokes slow-cooked until bubbly and warm.
# What You'll Need:
→ Produce
01 -
2 cloves garlic, minced
→ Canned and Frozen
02 -
1 (14 oz) can artichoke hearts, drained and chopped
03 -
1 (10 oz) package frozen chopped spinach, thawed and drained
→ Dairy and Condiments
04 -
1 cup sour cream
05 -
1 cup mayonnaise
06 -
1 cup grated Parmesan cheese
07 -
1 cup shredded mozzarella cheese
→ Seasonings
08 -
Salt to taste
09 -
Black pepper to taste
# Steps to Follow:
01 -
In a large bowl, thoroughly mix the artichoke hearts, chopped spinach, sour cream, mayonnaise, Parmesan, mozzarella, minced garlic, salt, and pepper.
02 -
Transfer the mixture into the crockpot and spread evenly.
03 -
Cook on the low setting for 2 to 3 hours, stirring occasionally, until the dip is heated through and bubbly.
04 -
Serve warm with pita chips, bread, or fresh vegetables.
# Additional Tips:
01 -
For best flavor, allow the dip to rest for 10 minutes after cooking before serving to enhance the melding of ingredients.