Description
A creamy, slow-cooked spinach artichoke dip that is perfect for gatherings, cozy nights, and effortless entertaining.
Ingredients
- Cream cheese – 16 ounces (450 g), softened
- Sour cream – 1 cup (240 g)
- Grated mozzarella cheese – 1 ½ cups (170 g)
- Grated Parmesan cheese – ½ cup (50 g)
- Frozen chopped spinach – 10 ounces (280 g), thawed and well-drained
- Canned artichoke hearts – 14 ounces (400 g), drained and chopped
- Garlic – 3 cloves, minced
- Onion powder – 1 teaspoon
- Garlic powder – 1 teaspoon
- Salt – ½ teaspoon
- Black pepper – ¼ teaspoon
- Crushed red pepper flakes – ¼ teaspoon (optional)
Instructions
- Thaw the spinach and squeeze out all excess moisture.
- Add cream cheese and sour cream to the crockpot and stir lightly.
- Mix in mozzarella cheese, Parmesan cheese, spinach, and artichokes.
- Add garlic, onion powder, garlic powder, salt, black pepper, and red pepper flakes if using.
- Cover and cook on low for 2 to 3 hours, stirring every 30 to 40 minutes.
- Once fully melted and smooth, switch to the warm setting and serve.
Notes
- Drain spinach and artichokes thoroughly to prevent excess liquid.
- Stir occasionally for an even, creamy texture.
- Serve with bread, crackers, or fresh vegetables.
- Prep Time: 15 minutes
- Cook Time: 2 to 3 hours