Slow Cooker Spinach and Artichoke Dip

Dump and go, set and forget right into the crockpot for the best and easiest cheesy, creamy dip ever!

why i love this recipe

• No cooking required. This is one of those magical slow cooker recipes that is simply set and forget, dump and go. There’s no sautéing, no babysitting, no nothing. And when the timer is up, you can conveniently keep it on the warm setting for up to 2 hours.
• Versatile dip. Spinach and artichoke dip can be served warm or cold, and with any dipping vessel as desired, from salty potato chips to carrot sticks. The options are endless!
• Quintessential party dip. This is the most perfect crowd-pleasing, crowd-favorite appetizer for potlucks, dinner parties, game day and all the holidays, making it the absolute best for party entertaining. We’re talking creamy, velvety, dreamy dipping goodness here.

tips and tricks for success

• Squeeze dry the spinach. This is a key step to avoid watery, soggy spinach and artichoke dip. We want that favorited creamy, cheesy, scoopable consistency. Thaw in the refrigerator overnight (or quickly in the microwave), wrapping in a clean dishtowel or cheese cloth (or even a potato ricer) and squeezing out as much liquid as possible.
• Use “brick” cream cheese. Brick cream cheese is ideal here, not whipped. It will add all the lovely rich and creamy textures here.
• Make it lighter. For a lighter dip, use Greek yogurt in place of the sour cream. Greek yogurt will have that similar creamy consistency while adding a slight, mild tang.
• Add some heat. Add a dash of hot sauce or a little bit of cayenne pepper to the mix.
• Mix it up. Swap out the spinach for kale, or use a combination of the two.
• Keep it on warm. Once cooked, the slow cooker can be kept on the warm setting for up to 2 hours, stirring as needed (the spinach may turn color thereafter).
• Serve it warm or cold. Spinach and artichoke dip can be served warm or cold, with some actually preferring it as a cold dip!
• Serve with sturdy crackers. Use your favorite (sturdy) vehicle for dipping. Pita chips, crostini and crispy tortilla chips are all great options. Pita bread and sliced vegetables (carrot sticks and celery) will also work well here.

Slow Cooker Spinach and Artichoke Dip

Yield: 8 servings

Prep: 10 minutes minutes

Cook: 2 hours hours 15 minutes minutes

Total: 2 hours hours 25 minutes minutes

Dump and go, set and forget right into the crockpot for the best and easiest cheesy, creamy dip ever!

5 stars (16 ratings)

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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

Equipment

• Slow Cooker

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.
• Keep warm up to 2 hours.

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