Description
This creamy, cheesy spinach artichoke dip is everything a party snack should be: comforting, crowd-pleasing, and ridiculously easy. Made entirely in the slow cooker, it stays warm for hours and frees you up to actually enjoy your guests. Just dump, stir, and let the magic happen.
Ingredients
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10 oz frozen chopped spinach, thawed and very well drained
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14 oz can artichoke hearts (in water), drained and chopped
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8 oz cream cheese, softened
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½ cup sour cream
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½ cup mayonnaise
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1 cup shredded mozzarella cheese
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½ cup grated Parmesan cheese
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2 cloves garlic, minced
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Salt & black pepper, to taste
Instructions
Squeeze the thawed spinach thoroughly using a clean kitchen towel or cheesecloth until completely dry. This step is essential to avoid a watery dip.
Add all ingredients to the slow cooker. Stir well to combine. The mixture will look thick and a bit lumpy—this is normal.
Tip: If cream cheese is still firm, cut it into small cubes to help it melt smoothly.
Cover and cook on LOW for 2–3 hours, stirring once halfway through.
Avoid using HIGH—low heat ensures a smooth, creamy texture without scorching.
Once hot and fully melted, taste and adjust seasoning with salt and pepper. Switch slow cooker to WARM for serving.
Notes
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Lemon Herb: Add lemon zest + fresh parsley, dill, or chives at the end
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Crab Dip: Replace artichokes with lump crab + splash of soy sauce
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Lightened-Up: Use Neufchâtel cheese and swap half the mayo for Greek yogurt
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Bread Bowl Upgrade: Serve inside a hollowed sourdough loaf