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.
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.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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