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Crockpot Spinach Artichoke Dip with Frozen Spinach

Crockpot Spinach Artichoke Dip with Frozen Spinach Made Easy

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This Crockpot Spinach Artichoke Dip with Frozen Spinach is effortless to make and a guaranteed crowd-pleaser.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Additional Cooking Time 30 minutes
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Appetizers
Cuisine: American
Calories: 245
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip Base
  • 1 medium Onion Adds savory depth and aroma. Substitution: Shallots can be used for a milder flavor.
  • 2 cloves Garlic Provides robust flavor. Prep Note: Use fresh minced garlic for the best taste.
  • 16 ounces Frozen Spinach Offers convenience and retains nutrients. Prep Note: No thawing required, but can be thawed for a smoother consistency.
  • 14 ounces Canned Artichoke Hearts Adds tenderness and a unique texture. Substitution: Chopped water chestnuts can be added for crunch.
  • 1 cup Sour Cream Contributes creaminess and tanginess. Substitution: Greek yogurt for a lighter option.
  • 1/2 cup Mayonnaise Enhances creaminess. Substitution: Can be replaced with extra sour cream or Greek yogurt.
  • 1/2 cup Parmesan Cheese Provides umami and richness. Note: Freshly grated parmesan melts better than pre-grated.
  • 1 cup Shredded Mozzarella Cheese Adds gooey texture. Note: Feel free to experiment with different cheeses for variation.
  • 8 ounces Cream Cheese Creamy base that blends well in the dip. Prep Note: No need to soften beforehand; just add directly to the slow cooker.
For Serving
  • 1 bag Tortilla Chips Suggested for serving. Substitution: Serve with crackers, veggie sticks, or French bread for dipping.

Equipment

  • Crockpot

Method
 

Step‑By‑Step Instructions
  1. Begin by dicing the onion and mincing the garlic. Drain the canned artichoke hearts. This will set you up for a smooth mixing process.
  2. In your Crockpot, combine the diced onion, minced garlic, frozen spinach, and drained artichoke hearts. Add sour cream, mayonnaise, Parmesan cheese, and shredded mozzarella. Stir well.
  3. Place the cream cheese on top of the mixture in the Crockpot without stirring. This allows it to melt and blend smoothly as it cooks.
  4. Cover the Crockpot and set it to cook on High for 1.5 hours. Once done, stir to combine the cream cheese and let it cook for an additional 15-30 minutes until bubbly.
  5. Switch the Crockpot to the warm setting to keep the dip hot while serving. Pair with crispy tortilla chips.

Nutrition

Serving: 1cupCalories: 245kcalCarbohydrates: 10gProtein: 8gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 10mgCalcium: 250mgIron: 1mg

Notes

This dip is perfect for gatherings and can be easily adapted with different cheeses or spices for a twist on the classic flavor.

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