Description
A rich, creamy, and effortless spinach artichoke dip made entirely in the crockpot, perfect for parties, gatherings, or cozy nights at home.
Ingredients
- Cream cheese – 16 oz (450 g), softened
- Sour cream – 1 cup (240 g)
- Mayonnaise – 1/2 cup (120 g)
- Shredded mozzarella cheese – 1 1/2 cups (170 g)
- Grated Parmesan cheese – 1/2 cup (50 g)
- Frozen chopped spinach – 10 oz (280 g), thawed and drained
- Canned artichoke hearts – 14 oz (400 g), drained and chopped
- Garlic – 3 cloves, minced
- Salt – 1/2 teaspoon
- Black pepper – 1/4 teaspoon
Instructions
- Thaw spinach and squeeze out all excess moisture.
- In a large bowl, mix cream cheese, sour cream, and mayonnaise until smooth.
- Stir in mozzarella, Parmesan, garlic, salt, and black pepper.
- Fold in spinach and artichoke hearts.
- Transfer mixture to a greased crockpot.
- Cook on low for 2–3 hours, stirring occasionally, until hot and creamy.
- Serve warm directly from the crockpot.
Notes
- Drain spinach thoroughly to avoid excess liquid.
- Keep warm in the crockpot during serving.
- Reheat leftovers gently and stir before serving.
- Prep Time: 15 minutes
- Cook Time: 2–3 hours