Crock Pot Spinach Artichoke Dip
Equipment
- 1 slow cooker (3–4 quart)
- 1 Cutting board
- 1 Chef's knife
- 1 Mixing bowl
- 1 Rubber spatula
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 283 gram cream cheese softened
- 120 milliliter sour cream
- 120 milliliter mayonnaise
- 170 gram shredded mozzarella cheese
- 60 gram grated Parmesan cheese
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon kosher salt
- 1 ¼ teaspoon black pepper
- 1 ¼ teaspoon crushed red pepper flakes optional
- 300 gram frozen chopped spinach thawed and well drained
- 400 gram canned artichoke hearts drained and chopped
Instructions
- Add cream cheese, sour cream, and mayonnaise to a mixing bowl and stir until mostly smooth.
- Stir in mozzarella cheese, Parmesan cheese, garlic powder, onion powder, salt, black pepper, and crushed red pepper flakes until well combined.
- Squeeze all excess moisture from the thawed spinach using your hands or a clean kitchen towel.
- Add the drained spinach and chopped artichoke hearts to the cheese mixture and fold together until evenly distributed.
- Transfer the mixture to the slow cooker and spread it into an even layer with a spatula.
- Cover and cook on LOW for 2 hours, stirring once halfway through to ensure even melting.
- After 2 hours, stir the dip again, taste, and adjust seasoning with additional salt or pepper if needed.
- Turn the slow cooker to the WARM setting and let the dip rest for 5 minutes before serving.
Notes
For best results, drain the spinach and artichokes very well so the dip stays thick and creamy, and avoid lifting the lid often so the crock pot maintains a consistent temperature and melts the cheese evenly. You can assemble the mixture up to a day ahead and refrigerate it in the crock insert, then place it in the base and add 20–30 minutes to the cook time if starting cold. Keep the dip on WARM during a party and stir occasionally to prevent scorching around the edges, and feel free to customize by adding cooked crumbled bacon, extra red pepper flakes for heat, or swapping some mozzarella for a sharper cheese like white cheddar. Serve with sturdy dippers such as toasted baguette slices, chips, crackers, or raw vegetables so they hold up to the thick, cheesy texture.
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