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–+ servings
A hand with a tortilla chip scooping spinach and artichoke dip out of a slow cooker.

Slow Cooker Spinach Artichoke Dip

40aprons.com/crockpot-spinach-artichoke-dip/
Ridiculously creamy, garlicky, and loaded with three cheeses. It stays warm and scoopable for hours, so it's the first thing gone at any party.
Prep 30 minutes
Cook 2 hours 10 minutes
Total 2 hours 40 minutes
Recipe Makes (Approximate): 12 servings

Equipment

  • 3-quart Crockpot or similar slow cooker
  • Silicone spatula or large wooden spoon

Ingredients

For the Dip

  • 2 tablespoons butter
  • 1 shallot (finely minced)
  • 5 garlic cloves (minced)
  • 16 ounces cream cheese (softened and cubed)
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 cup freshly grated Parmesan cheese
  • 1½ cups shredded mozzarella cheese
  • 1 cup shredded Monterey Jack or pepper jack cheese
  • 10 ounces frozen chopped spinach (thawed and squeezed completely dry)
  • 14 ounce can artichoke hearts (drained, squeezed dry, and roughly chopped)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon hot sauce
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper

For the Top

  • ½ cup shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese

For Serving

  • Toasted baguette slices
  • Tortilla chips
  • Pita chips
  • Sliced cucumbers and bell peppers

Instructions

  • Melt the butter in a small skillet over medium heat. Add the shallot and cook for 2 to 3 minutes until soft, then add the garlic and cook for 30 seconds, just until fragrant. Sautéing these first is what gives the dip that deep, sweet, roasted flavor instead of a raw garlic bite.
  • Add the cubed cream cheese, sour cream, mayonnaise, Parmesan, mozzarella, and Monterey Jack to the Crockpot. Stir in the shallot and garlic, lemon juice, Worcestershire, hot sauce, onion powder, salt, and pepper. Fold in the spinach and artichokes until everything is evenly combined.
  • Cover and cook on low for 2 to 2½ hours, stirring once about halfway through, until the cheeses are fully melted and the dip is hot and bubbly. Give it a really good stir at the end so it's silky and smooth. Taste and add a pinch more salt or a squeeze of lemon if you want it brighter.
  • For a golden, bubbly top, sprinkle the extra mozzarella and Parmesan over the dip, then cover and cook on high for 10 to 15 minutes until melted. Or slide the Crockpot insert under the broiler for 2 minutes if it's oven-safe.
  • Switch the Crockpot to warm and serve right from it with toasted baguette slices, chips, and fresh veggies for dipping.

Recipe Notes

Oven instructions: Sauté the shallot and garlic in the butter first, stir in everything except the topping, and spread the mixture into a 9x13-inch (3-quart) greased baking dish. Sprinkle the mozzarella and Parmesan on top and bake at 350°F until hot in the middle and bubbly around the edges. This oven version is easier to make ahead than the Crockpot one (assemble it up to 2 days ahead and bake it just before you want to serve it) but at your party you need to remember not to leave out for more than 2 hours for food safety reasons.
Storage & re-heating: Leftovers will keep for up to 4 days in the refrigerator. Re-heat using the microwave in 30-second bursts, stirring between each one to make sure the dip doesn’t separate.

Nutrition Information (Approximate)

Serving Size: 1 servingCalories: 406calProtein: 11gFat: 33gSaturated Fat: 15gTrans Fat: 0.1gCholesterol: 74mgSodium: 713mgPotassium: 189mgTotal Carbs: 7gFiber: 1gSugar: 3gNet Carbs: 6gVitamin A: 3933IUVitamin C: 10mgCalcium: 289mgIron: 1mg
Recipe By: Cheryl Malik
https://40aprons.com/crockpot-spinach-artichoke-dip/