Crockpot Spinach Artichoke Dip
With creamy cheese, shredded spinach, and artichokes this easy crockpot spinach artichoke dip is ultimate dip.
Servings: 10
Ingredients
- 2 cups Parmesan Cheese, shredded
- 10 ounces frozen chopped spinach, thawed
- 14 ounces artichoke hearts, drained and chopped
- 2 teaspoons minced garlic
- ⅔ cup sour cream
- 8 ounces cream cheese, softened
- ⅓ cup mayonnaise
Instructions
- In a medium-sized bowl, add the Parmesan Cheese, spinach, and artichoke hearts and mix.
- Add the minced garlic, sour cream, cream cheese, and mayo. Stir together, then pour it into a medium-sized saucepan.
- Heat the mixture over medium-low heat. Stir until the cheese has melted.
- Pour into a crock pot and cook on HIGH for 1-2 hours or on LOW for 3-4 hours. Use the warm setting to keep it warm while serving
Video
Notes
Make ahead. Remove the dip from the stove, allow it to cool, and store it in an airtight container in the refrigerator for 1-2 days. Place the dip in the crock pot when you're ready to heat and serve.
Store leftover dip in an airtight container in the fridge for 3-4 days, or freeze for 6-8 weeks.
Nutrition
Calories: 287kcal | Carbohydrates: 5g | Protein: 10g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 626mg | Potassium: 230mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3612IU | Vitamin C: 17mg | Calcium: 313mg | Iron: 1mg