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This creamy crock pot spinach artichoke dip is perfect for gatherings or a cozy night in. It melts together effortlessly in just a couple of hours, giving you a rich, cheesy dip bursting with fresh spinach and tender artichokes.
I first made this recipe when hosting a game night and it vanished faster than I could refill the bowl. It has since become my go-to party appetizer.
Ingredients
- Fresh spinach: roughly chopped for vibrant color and nutrition choose a bag that looks crisp and bright
- Canned artichoke hearts: chopped to tender pieces opt for ones packed in water for a cleaner taste
- Cream cheese: cut into cubes to ease melting use full-fat for best creaminess
- Sour cream: adds tang and smooth texture check the sell-by date for freshness
- Shredded mozzarella cheese: for gooey meltability look for fresh mozzarella to avoid clumps
- Grated Parmesan cheese: provides salty umami flavor use the wedge and grate yourself if possible
- Garlic cloves: minced for aromatic depth use fresh garlic for the best punch
- Salt and pepper: to balance and enhance all the flavors
Instructions
- Combine Ingredients:
- Add the chopped spinach, chopped artichokes, cream cheese cubes, sour cream, shredded mozzarella, grated Parmesan, and minced garlic into your crock pot. Stir everything together thoroughly so the ingredients are evenly distributed.
- Cook on Low:
- Place the crock pot lid securely on and set to cook on the LOW setting for 2 full hours. This slow cooking gently melts the cheeses and allows the flavors to blend without burning or drying out.
- Stir Halfway:
- After the first hour, carefully remove the lid and give the dip a good stir. This prevents ingredients from sticking to the sides and helps everything cook evenly. Quickly replace the lid and continue cooking for the remaining hour.
- Season and Serve:
- When the 2 hours are complete, stir the dip one last time and taste it. Add salt and pepper as needed to perfectly balance the flavors. Serve it warm and gooey with your favorite crackers, chips, or crusty bread for dipping.
My favorite ingredient here has to be the fresh spinach. It brightens the dip and adds a little green goodness that balances the richness of all the cheeses. I fondly recall making this dip for a friend’s birthday and how everyone raved about the fresh flavors hidden in every creamy bite.
Storage Tips
Store any leftovers in an airtight container in the fridge for up to three days. Before reheating, let the dip come to room temperature to prevent cracking. Warm it gently in the microwave or back in the crock pot on low to keep it creamy.
Ingredient Substitutions
Try frozen chopped spinach if fresh is not available but be sure to thaw and drain it very well first to avoid extra moisture. Substitute Greek yogurt for sour cream to cut calories while keeping tang. Use a blend of cheddar and Monterey Jack cheese if you prefer a sharper or milder flavor profile.
Serving Suggestions
Serve this dip with sturdy dippers like pita chips, toasted baguette slices, or crunchy raw veggies like celery and carrots. It also pairs beautifully with sliced salami or prosciutto for a more robust appetizer platter.
Enjoy this rich, creamy dip that is sure to be a hit at any gathering. Remember to take your time with the slow cooking for the best flavor melding.
FAQs about Recipes
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach can be used but make sure to thaw and drain excess water to avoid a runny dip.
- → What can I substitute for the cream cheese?
Neufchatel cheese or mascarpone can be good alternatives for a similar creamy texture.
- → How do I prevent the dip from sticking to the crock pot?
Stir the dip halfway through cooking to ensure even heat distribution and avoid sticking.
- → Can I prepare this dip in advance?
Yes, combine ingredients beforehand and refrigerate. Cook in the crock pot just before serving.
- → What are ideal pairings for serving this dip?
Serve warm with crackers, chips, or crusty bread for a delightful snack experience.