Crockpot Spinach Artichoke Dip
This Crockpot Spinach Artichoke Dip is creamy, cheesy and irresistibly delicious - the ultimate crowd-pleaser! Loaded with savory spinach and artichokes, this cheesy dip is the perfect easy appetizer for game days, parties or potlucks. Serve it warm with crostini or chips for a dip that disappears fast!
Servings 12
Calories 501kcal
Ingredients
- 24 ounces frozen spinach thawed and drained (I use the bagged kind)
- 30 ounces artichoke hearts quartered and drained (not marinated)
- ½ cup white onion diced, or yellow onion
- 3 cloves garlic minced
- 16 ounces cream cheese softened (use bricks)
- 1 cup sour cream
- ½ cup mayonnaise
- 1 cup Parmesan cheese shredded (or Parmigiano Reggiano cheese)
- 2 cups mozzarella cheese shredded
- 8 ounces fresh mozzarella optional
For Crostini
- 1 French baguette cut into half-inch slices
- 3 tablespoons olive oil
- 2 teaspoons fine sea salt
- 2 teaspoons fresh ground black pepper
Instructions
- Add the thawed and drained spinach, the drained artichokes, diced onion, and minced garlic to the crockpot, stir to combine the ingredients.24 ounces frozen spinach, 30 ounces artichoke hearts, ½ cup white onion, 3 cloves garlic
- Add the softened cream cheese, mayonnaise, sour cream, Parmesan and shredded mozzarella to the crockpot. Stir until all ingredients are evenly combined.16 ounces cream cheese, 1 cup sour cream, ½ cup mayonnaise, 1 cup Parmesan cheese, 2 cups mozzarella cheese
- Place the lid on the crockpot and cook on medium for about 1 ½ to 2 hours, until it is warm and the cheese is melted and bubbly. Check the dip every half hour or so and stir occasionally so it does not burn on the bottom or sides.
For the Crostini
- Preheat the oven to 350°F degrees. Set the bread slices on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.1 French baguette, 3 tablespoons olive oil, 2 teaspoons fine sea salt, 2 teaspoons fresh ground black pepper
- Place the baking sheet in the oven and bake until the crostini are golden brown and lightly toasted (about 10-15 minutes). Set aside to cool.
- Once the dip is warm, tear the fresh mozzarella cheese and place on the dip so that it is evenly distributed over the surface. Put the lid back on the crockpot, and cook until the cheese on top is melted (about 20-30 minutes). This step is optional.8 ounces fresh mozzarella
- Turn the heat to warm or low and serve the spinach artichoke with the crostini and enjoy!
Notes
Storage Information
What size crockpot should I use? A 2.5 quart crockpot to a 4 quart crockpot will work for this recipe. I love this one for dips!
Please see post above for more information, recipe tips and frequently asked questions.
- Make Ahead: You can prepare this dip a day in advance. Store in the fridge, then reheat in the crockpot or microwave.
- Leftovers: Store leftover dip an airtight container in the refrigerator for up to 3 days. Store the crostini in a ziploc bag or container at room temperature for up to 3 days.
- Freezing: Not recommended, as the texture may change upon thawing.
- Reheat: To reheat, place in microwave on low heat and stir every 15 seconds or so until heated through.
What size crockpot should I use? A 2.5 quart crockpot to a 4 quart crockpot will work for this recipe. I love this one for dips!
Please see post above for more information, recipe tips and frequently asked questions.
Nutrition
Calories: 501kcal | Carbohydrates: 20g | Protein: 19g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 89mg | Sodium: 1373mg | Potassium: 351mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7603IU | Vitamin C: 4mg | Calcium: 445mg | Iron: 2mg
