Slow Cooker Spinach Artichoke Dip
Equipment
- 1 slow cooker (2–4 quart)
- 1 Cutting board
- 1 Chef's knife
- 1 Mixing bowl
- 1 rubber spatula or wooden spoon
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 225 gram cream cheese softened
- 240 milliliter sour cream
- 120 milliliter mayonnaise
- 150 gram grated Parmesan cheese
- 150 gram shredded mozzarella cheese
- 400 gram canned artichoke hearts drained and chopped
- 300 gram frozen chopped spinach thawed and well-drained
- 3 clove garlic minced
- 2 gram salt
- 1 gram black pepper ground
- 1 gram red pepper flakes optional; crushed
Instructions
- Add the softened cream cheese, sour cream, and mayonnaise to a mixing bowl and stir until smooth.
- Stir in the Parmesan cheese, mozzarella cheese, garlic, salt, black pepper, and red pepper flakes until evenly combined.
- Fold in the chopped artichoke hearts and well-drained spinach, mixing until distributed throughout the mixture.
- Lightly grease the slow cooker with a small amount of oil or nonstick spray.
- Transfer the dip mixture into the slow cooker and spread it into an even layer with a spatula.
- Cover and cook on LOW for 2 hours, or until hot and bubbly around the edges and the cheese is fully melted.
- Stir the dip thoroughly in the slow cooker to redistribute heat and ingredients.
- Turn off the slow cooker and let the dip rest, covered, for 10 minutes to slightly thicken.
- Serve warm directly from the slow cooker or transfer to a serving bowl and accompany with chips, bread, or vegetables.
Notes
For best results, squeeze as much liquid as possible from the thawed spinach to avoid a watery dip and chop the artichokes into small pieces for easier scooping; you can hold the cooked dip on the WARM setting for 1–2 hours, stirring occasionally to prevent scorching along the sides, and adjust the thickness by adding a splash of milk or cream if it gets too thick.
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