Crock Pot Spinach Artichoke Dip
Servings: 6
Calories: 383kcal
Ingredients
- 1 10-ounce bag fresh spinach, roughly chopped
- 1 14-ounce can artichoke hearts, drained and roughly chopped
- 1 8-ounce block cream cheese, cubed
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 4 cloves garlic minced
- Salt and pepper to taste
Instructions
- Combine Ingredients: Add all ingredients to a small crock pot and stir to combine.
- Slow Cook: Cover and cook on LOW for 2 hours, stirring once after 1 hour.
- Final Stir & Season: After 2 hours, stir again and adjust seasoning with salt and pepper as needed.
- Serve: Transfer to a serving dish or keep warm in the crock pot. Serve with crackers, chips, or sliced bread.
Notes
Make Ahead Tip: You can assemble everything in the slow cooker a few hours before cooking and store it in the fridge until ready to heat.
Serving Suggestions: Serve with tortilla chips, toasted baguette slices, pita chips, or fresh veggies.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove over low heat.
Serving Suggestions: Serve with tortilla chips, toasted baguette slices, pita chips, or fresh veggies.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove over low heat.