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5 from 27 votes

Slow Cooker Artichoke Dip Recipe

This slow cooker artichoke dip offers your favorite cheesy, savory goodness with ultimate, time-saving convenience!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Appetizer
Cuisine: American
Servings: 12
Author: Kristyn Merkley

Equipment

Ingredients

  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • ½ cup sour cream
  • 8 ounbces cream cheese
  • ½ cup mayonnaise
  • 2 teaspoons minced garlic
  • ⅓ cup sun dried tomatoes, optional

Instructions

  • In a medium saucepan, add the Parmesan cheese, mozzarella cheese, and artichokes, and stir.
  • Add the sour cream, cream cheese, mayo, and garlic.
  • Turn the burner to medium-low heat. Stir the mixture until the cheeses have melted and the ingredients have combined.
  • Transfer the mixture to a slow cooker. Fold in the sun-dried tomatoes if you are using them.
  • Cook on HIGH heat for 1-2 hours or LOW heat for 3-4 hours. Serve immediately.

Notes

Recipe tips.
  • The dip can be mixed ahead of time; keep it covered in the fridge for 1-2 days before putting it in the slow cooker.
  • Be sure to use the right size crockpot, the dip should fill it between ½ and ¾ of the way. See our How to Use a Crock Pot post for more tips.
  • We first melt the ingredients in a saucepan for a smoother dip and to prevent clumping while it cooks in the crockpot.
  • We like to serve with a variety of options like toasted baguette slices, pita chips, tortilla chips, fresh vegetables, and crackers.
Store leftovers in an airtight container in the fridge for 2-3 days or in a freezer-safe container and freeze for up to 3 months.
 

Nutrition

Calories: 764kcal | Carbohydrates: 28g | Protein: 12g | Fat: 64g | Saturated Fat: 13g | Cholesterol: 44mg | Sodium: 2202mg | Potassium: 162mg | Fiber: 10g | Sugar: 7g | Vitamin A: 5431IU | Vitamin C: 105mg | Calcium: 272mg | Iron: 4mg