Description
This Crockpot Spinach Artichoke Dip is a creamy and cheesy appetizer that’s perfect for gatherings. Loaded with spinach, artichokes, and a blend of cheeses, it’s a crowd-pleaser that’s easy to make and irresistibly delicious.
Ingredients
For the Dip:
- 24 ounces frozen spinach, thawed and drained
- 30 ounces artichoke hearts, quartered and drained
- ½ cup white onion, diced
- 3 cloves garlic, minced
- 16 ounces cream cheese, softened
- 1 cup sour cream
- ½ cup mayonnaise
- 1 cup Parmesan cheese, shredded
- 2 cups mozzarella cheese, shredded
- 8 ounces fresh mozzarella, optional
For Crostini:
- 1 French baguette, cut into half-inch slices
- 3 tablespoons olive oil
- 2 teaspoons fine sea salt
- 2 teaspoons fresh ground black pepper
Instructions
- Add Ingredients to Crockpot: Combine spinach, artichokes, onion, and garlic in the crockpot.
- Mix Cheeses: Add cream cheese, sour cream, mayonnaise, Parmesan, and mozzarella to the crockpot; stir well.
- Cook: Cover and cook on medium for 1 ½ to 2 hours, stirring occasionally.
- Prepare Crostini: Drizzle baguette slices with olive oil, salt, and pepper; bake until toasted.
- Optional Topping: Add fresh mozzarella to dip and melt.
- Serve: Turn to warm or low heat, serve with crostini.
Notes
- Make Ahead: Prepare a day in advance and reheat.
- Leftovers: Store dip in the fridge for up to 3 days; store crostini at room temperature.
- Freezing: Not recommended.
- Reheat: Microwave on low heat, stirring frequently.
- Recommended Crockpot Size: 2.5 to 4 quarts.
Nutrition
- Serving Size: 1 serving
- Calories: 501 kcal
- Sugar: 5g
- Sodium: 1373mg
- Fat: 39g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0.02g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 89mg
