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Crockpot Spinach and Artichoke Dip

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Appetizers
Cuisine American
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • Main Ingredients
  • 1 package (8 oz) cream cheese, softened
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes (optional for mild heat)

Instructions
 

  • Step 1: Prepare Ingredients : Thaw the frozen spinach and squeeze out as much moisture as possible using a clean towel or paper towels. Drain the artichoke hearts well and roughly chop them. Mince the garlic and measure out all cheeses and creamy ingredients.
  • Step 2: Mix the Base : In a large bowl, combine cream cheese, sour cream, and mayonnaise. Stir until smooth and creamy. Add the mozzarella, Parmesan, spinach, artichokes, garlic, salt, and pepper. Mix until everything is evenly incorporated.
  • Step 3: Transfer to the Crockpot : Lightly grease the inside of your crockpot with a bit of oil or nonstick spray. Spoon the spinach-artichoke mixture into the crockpot and smooth the top.
  • Step 4: Slow Cook : Option 1: Cook on LOW for 2–3 hours. Option 2: Cook on HIGH for 1–1½ hours. Stir halfway through to ensure even melting. Once fully melted and creamy, reduce heat to “Warm” to keep it perfect for serving.
  • Step 5: Serve Warm : Give it one final stir before serving and garnish with: Extra shredded cheese A sprinkle of red pepper flakes or chopped parsley