Name: Crockpot Spinach Artichoke Dip
Prep time: PT10MIN
Cook time: PT2HR
Yield: 12 servings
Cuisine: Appetizers
Ingredients: 10 oz frozen chopped spinach, thawed and squeezed very dry; 14 oz can artichoke hearts, drained and chopped; 8 oz cream cheese, softened and cut into cubes; 1 cup sour cream; 1/2 cup mayonnaise; 1 1/2 cups shredded low-moisture mozzarella; 1/2 cup finely grated Parmesan cheese; 3 cloves garlic, minced; 1/2 tsp onion powder; 1/4 tsp crushed red pepper flakes, optional; 1/2 tsp kosher salt, plus more to taste; 1/4 tsp freshly ground black pepper; 2 tsp fresh lemon juice, optional but brightens the flavor; Chopped fresh parsley or chives, for garnish; Tortilla chips, sliced baguette, pita chips, and crisp veggies, for serving

Instructions

1
Squeeze the thawed spinach completely dry. Drain and chop the artichoke hearts into small pieces.
2
Add cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, spinach, artichokes, garlic, onion powder, red pepper flakes, salt, pepper, and lemon juice to a 3 to 4 quart slow cooker. Stir to combine.
3
Cover and cook on Low for 2 to 2 1/2 hours, or on High for 1 to 1 1/4 hours, stirring once halfway through, until hot and fully melted.
4
Stir well, taste, and adjust seasoning with extra salt, pepper, or lemon juice. If needed, thin with 1 to 2 tablespoons milk or sour cream.
5
Switch to Warm, garnish with parsley or chives, and serve with chips, toasted baguette, and veggies.

Crockpot Spinach Artichoke Dip

Crockpot Spinach Artichoke Dip

Ingredients

Instructions

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