Slow Cooker Spinach and Artichoke Dip
Simply throw everything in the crockpot for the easiest, most effortless spinach and artichoke dip – it doesn’t get easier than that!
Being Korean, we NEVER used a slow cooker when I was growing up. In all honesty, I didn’t even know what it was until I entered the blogging world 3 years ago! But once I discovered this amazing electric pot, my life changed forever. Well, maybe it’s not that dramatic but the slow cooker is pretty darn amazing.
With the help of a slow cooker, you can make almost anything, from this honey sesame chicken to dulce de leche! And now, I’ve discovered that you can also make this incredibly creamy, comforting spinach and artichoke dip so easily. Simply throw everything into the slow cooker, press on, and that’s it! Plus, with the use of the Crock-Pot® Programmable Slow Cooker with iStir™ Stirring System, this baby even stirs itself through self-activation every 30 minutes to ensure thorough mixing and even heating until turned off. I told you – it’s life changing, right?
Slow Cooker Spinach and Artichoke Dip
Ingredients
- 2 (14-ounce) cans artichoke hearts, drained and chopped
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 cup sour cream
- 1 small onion, diced
- 2 cloves garlic, crushed
- ¾ cup freshly grated Parmesan
- ¾ cup milk
- ½ cup crumbled feta cheese
- ⅓ cup mayonnaise
- 1 tablespoon red wine vinegar
- ¼ teaspoon freshly ground black pepper
- 1 (8-ounce) package cream cheese, cubed
Instructions
- Place artichoke hearts, spinach, sour cream, onion, garlic, Parmesan, milk, feta, mayonnaise, vinegar and pepper into a slow cooker. Stir until well combined. Top with cream cheese.
- Cover and cook on low heat for 2 hours.
- Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.
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Chili!
Cholent!
The first thing I’d do is find a recipe for something that would be enhanced by stirring while in the slow cooker. Maybe some apple butter, or a big pot of caramelized onions, to start with.
Where do I start? I’ve got so many old favorites and a slew of new recipes to try that I found here and on Pinterest!
Oy vey!!! Such a loaded question…but, if you must tie me down to just one recipe, it’d be Crock Pot Slow Cooker Ribs. The stirring motion would keep the short ribs moving and not let them stick to the pot.
The first thing I would make is Chicken Tortilla Soup! Yum! I can taste it already!! 🙂
If I won, I would try this spinach and artichoke dip!
I would make chex mix. The crock pot is easier than the oven, but I keep forgetting to stir.
Oh my goodness, YES. The slow cooker’s a great solution for keeping it warm! I love this, Chung-Ah. It’s a must-try for me, and very soon!
Mmmm, we love Korean BBQ!
I would love to make some dips and even some chicken recipes with the stirrer. What a great way to have it ready before you take it out! It looks like an ice cream maker, how cool!
I would definetely make this yummy recipe!
I would make a breakfast casserole!
I would make beef stew. Yum!
Well this recipe definitely, but i’ve been dying to make slow cooker oatmeal 🙂
I hope by the time I write this you have tried the making of oatmeal —steel cut is wonderful in a slow cooker and you can make it for the whole week.
I’d make Carnitas! 🙂
I’d definitely make chili first! I can’t wait to try this dip.
Chili or beef stew! I just love how tender the beef gets!
I would make Haleem, this is a South Asian dish made with wheat, barley, yellow split peas, and other ingredients making it wholesome and perfect for this cold NYC weather. Thanks for the opportunity!
I would make chili.