Spinach Artichoke Crockpot Dip (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup light sour cream or plain Greek yogurt
02 -
1 (10-ounce) bag of baby spinach, chopped into smaller pieces
03 -
1 (13-ounce) can of artichoke hearts, drained and cut into smaller pieces
04 -
1 (8-ounce) block of reduced-fat cream cheese, sliced into cubes
→ Cheese
05 -
1/2 cup Parmesan cheese, grated finely
06 -
1 cup shredded Mozzarella cheese
→ Seasonings
07 -
4 garlic cloves, chopped finely
08 -
1/3 cup diced onion (white or red)
09 -
1/4 teaspoon fine sea salt
10 -
1/2 teaspoon ground black pepper
# Instructions:
01 -
Toss everything into the bowl of a small slow cooker and give it a good mix to combine.
02 -
Put the lid on and let it cook on low for 2 to 3 hours. Alternatively, cook on high for 1 hour until the cheese melts completely.
03 -
Mix the dip thoroughly to combine. Adjust the salt and pepper to taste if needed.
04 -
Dish it up warm with your go-to dippers—try chips, crackers, bread chunks, or fresh veggies.
# Notes:
01 -
This crockpot spinach and artichoke dip is creamy, packed with flavor, and a breeze to put together.
02 -
Since some slow cookers run hotter or cooler than others, check every 30 minutes. The dip is ready when the cheese is gooey and a little bubbly.
03 -
You can switch sour cream with plain Greek yogurt to add extra protein.
04 -
Keep it warm in the slow cooker for get-togethers like holidays or game days—it’s super convenient!