This creamy and cheesy spinach artichoke dip is a perfect party snack! Made in a crockpot, it’s super easy to throw together and can be enjoyed warm with chips or bread.
Key Ingredients & Substitutions
Spinach: Frozen chopped spinach works best for convenience. If you don’t have it, fresh spinach can be used—just sauté it until wilted and chop it up. You’ll need about 4 to 5 cups of fresh to match the frozen amount.
Artichoke Hearts: Canned artichoke hearts are easy to use. If you can’t find them, frozen artichokes can be a good substitute. Just make sure to thaw and chop them before adding.
Cream Cheese: For a lighter version, use reduced-fat cream cheese or Greek yogurt. I prefer original cream cheese for that classic creaminess.
Sour Cream and Mayonnaise: If you want to skip the mayonnaise, you can double the sour cream. Greek yogurt is another great alternative that keeps a similar tang.
How Do I Make Sure It’s Creamy and Not Too Thick?
One key to achieving a perfectly creamy dip is to make sure your cream cheese is softened before mixing. This will help prevent lumps and ensure a smooth texture. Here’s how to do it:
- Leave the cream cheese at room temperature for about 30-60 minutes before you use it.
- Use a mixer or whisk to beat it until it’s completely smooth and creamy.
- If you find the dip is a bit too thick while cooking, you can add a splash of milk or cream to loosen it up to your liking.
Crockpot Spinach Artichoke Dip
Ingredients You’ll Need:
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and roughly chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: pinch of red pepper flakes for a little heat
How Much Time Will You Need?
This delicious dip takes about 15 minutes of prep time and requires 2 to 3 hours of cooking time on low in your crockpot. It’s a fantastic make-ahead appetizer that you can prep early and let the crockpot do all the work for you!
Step-by-Step Instructions:
1. Preparing the Spinach:
Start by thawing the frozen chopped spinach. Once it’s thawed, place it in a clean kitchen towel or paper towel and squeeze out as much moisture as you can. This step is essential to keep your dip from getting watery.
2. Chopping the Artichokes:
Open the can of artichoke hearts, drain them well, and roughly chop them into bite-sized pieces. This will help distribute the artichoke flavor evenly throughout the dip.
3. Mixing the Base:
In a medium-sized bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a hand mixer or whisk to blend until the mixture is smooth and creamy. This will be the base of your dip.
4. Adding Flavor:
Stir in the shredded mozzarella cheese, grated Parmesan cheese, minced garlic, salt, and black pepper. Mix everything until it’s well combined, making sure the garlic and cheese are evenly distributed.
5. Folding in Spinach and Artichokes:
Gently fold in the drained spinach and chopped artichokes into the creamy mixture. Be careful not to overmix; you want everything to be combined without breaking up the artichokes too much.
6. Transfer to Crockpot:
Grease your crockpot insert lightly and transfer the spinach-artichoke mixture into it, spreading it evenly across the bottom.
7. Cooking:
Cover the crockpot and cook on low for about 2 to 3 hours. Stir once halfway through cooking to ensure even heating. You’ll know it’s done when the dip is hot and bubbly.
8. Serving:
Once cooked, give the dip a good stir and serve it warm. It pairs wonderfully with bread slices, toasted baguette, tortilla chips, or your favorite crackers.
Enjoy your warm, creamy Crockpot Spinach Artichoke Dip! It’s bound to be a hit at your next gathering!
Can I Use Fresh Spinach Instead of Frozen?
Yes, you can use fresh spinach! You’ll need about 4 to 5 cups. Simply sauté it until wilted, then chop it before adding it to the dip mixture. Make sure to squeeze out extra moisture as well.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the dip mixture the night before, store it in the fridge, and then simply transfer it to the crockpot when you’re ready to cook. Just add an extra 30 minutes to the cooking time if starting from the fridge.
What If I Don’t Have Sour Cream or Mayonnaise?
No problem! You can double the cream cheese or use Greek yogurt as a substitute for both sour cream and mayonnaise. It will still yield a creamy and delicious dip.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or back in the crockpot on low until heated through. Stir in a little milk if it seems too thick.
