Imagine a creamy, cheesy dip that'll make your guests swoon and keep coming back for more - without you spending hours in the kitchen! This Slow Cooker Cheesy Spinach and Artichoke Dip is the ultimate party secret weapon that combines rich, melted cheeses with nutritious spinach and tangy artichokes. Whether you're hosting a game day gathering, a holiday party, or just craving a delicious snack, this recipe promises to be your new go-to crowd-pleaser that's impossibly easy to make and impossible to resist!
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup frozen spinach, thawed and drained
- 1 cup canned artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the ingredients by thawing the frozen spinach and thoroughly draining excess water using a fine-mesh strainer or cheesecloth. Squeeze out as much liquid as possible to prevent the dip from becoming watery.
- Drain the canned artichoke hearts and chop them into small, bite-sized pieces. Pat them dry with a paper towel to remove excess moisture.
- In a large mixing bowl, soften the cream cheese at room temperature for about 15 minutes to ensure smooth blending.
- Add the softened cream cheese, sour cream, garlic powder, salt, and black pepper to the bowl. Mix thoroughly using a hand mixer or whisk until the mixture is smooth and well combined.
- Fold in the drained spinach, chopped artichoke hearts, shredded mozzarella cheese, and grated Parmesan cheese. Stir until all ingredients are evenly distributed.
- Grease the inside of the slow cooker with non-stick cooking spray or butter to prevent sticking.
- Transfer the entire mixture into the slow cooker, spreading it evenly across the bottom.
- Cover the slow cooker and set it to low heat. Cook for 2 hours, stirring occasionally to ensure even heating and prevent burning.
- After 2 hours, check the dip's consistency. It should be hot, bubbling, and the cheeses fully melted. If needed, stir and cook for an additional 15-30 minutes.
- Once done, turn off the slow cooker and let the dip rest for 10 minutes to slightly cool and set.
- Serve warm with tortilla chips, pita bread, crackers, or fresh vegetable sticks for dipping.
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or slow cooker before serving.
Tips
- Moisture is the enemy of a great dip! Always thoroughly drain your spinach and artichokes to prevent a watery consistency.
- Let your cream cheese soften at room temperature for about 15 minutes before mixing to ensure a smooth, lump-free texture.
- Use fresh garlic instead of garlic powder for an even more robust flavor if you prefer.
- For extra richness, consider adding a splash of heavy cream or a dollop of mayonnaise.
- Stir the dip occasionally during cooking to prevent any cheese from sticking or burning at the bottom of the slow cooker.
- For a crispy top, transfer the finished dip to an oven-safe dish and broil for 2-3 minutes before serving.
- Experiment with different cheese combinations like adding some sharp cheddar or gouda for more complex flavor.
- Keep the dip warm during parties by leaving it in the slow cooker on the "warm" setting.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 10g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 70mg
