Crockpot Spinach Artichoke Dip
A creamy slow-cooker dip with layers of silky cheese, tender spinach and artichoke hearts, gently bubbling into a glossy party-ready appetizer.
Ingredients
Base Ingredients
- 8 oz cream cheese softened
- 0.5 cup sour cream
- 0.5 cup mayonnaise
- 0.5 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese divided
Veggies & Seasoning
- 1 package frozen chopped spinach 10-ounce, thawed and squeezed dry
- 1 can artichoke hearts 14-ounce, drained and chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- salt to taste
- black pepper to taste
Instructions
Directions
- Spray the inside of the crockpot with nonstick spray. Add cream cheese, sour cream, mayonnaise, spinach, artichoke hearts, garlic powder, onion powder, Parmesan and half the mozzarella. Stir until combined.
- Cover and cook on low for 2 hours. At the halfway point, gently stir to coax all ingredients into a silky blend and encourage even melting.
- Uncover, stir in any settled bits, then sprinkle the remaining mozzarella on top. Cover and cook an additional 10–15 minutes until the cheese melts into a glossy layer.
- Uncover, give a final stir to create tender ripples of melted cheese, and serve hot.
Notes
Press excess moisture from the spinach to avoid a watery dip.
Store leftovers in an airtight container in the fridge for up to 4 days and always reheat to 165°F before serving.
Freeze for up to 2 months; thaw overnight and reheat slowly to maintain creamy texture.