Crockpot Spinach Dip
Crockpot spinach dip is super creamy and full of flavor. With the slow cooker you can easily make this dip for a gathering or game day while keeping it hot.
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Servings: 8 serving
Ingredients
- 12 ounce bag of frozen spinach, thawed
- 8 ounce full fat cream cheese, room temperature
- 1 cup sour cream
- 2 cup shredded mozzarella
- 2 ounces parmesan, chopped
- 14 ounce can of artichokes, drained & chopped
- 1/2 medium yellow onion, diced
- 3 cloves garlic, minced
- salt & pepper to taste
Instructions
- First, thaw the frozen spinach. Leave it out to thaw or place it in the refrigerator overnight. When ready to cook the crockpot spinach dip snip a small corner of the bag and squeeze out as much excess water as you can.
- Then, grate and chop up your cheeses. Drain a can of artichokes in a strainer then press them to remove the excess water as well. Then, chop the drained artichokes up on a cutting board.
- Next, in a small pan with a little oil sauté the garlic and onion until fragrant and the onions are soft and translucent.
- In a small bowl, mix together the cream cheese and sour cream.
- Now, in the crockpot add all of the ingredients. Turn the crockpot on high for 2 hours.
- At the 1 hour mark give everything a mix. After 2 hours the spinach dip is ready.
- Lastly, salt and pepper to taste before serving then enjoy.
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