Crock Pot Spinach Artichoke Dip
Crock Pot Spinach Artichoke Dip is creamy, cheesy, and so easy to make. Just add everything to your slow cooker and you'll be rewarded with a hearty dip that's perfect for a crowd!
Ingredients
- 10 ounces chopped baby spinach leaves (if using frozen spinach, thaw and drain excess liquid)
- 1 (14 ounce) jar artichoke hearts drained and chopped
- 8 ounces cream cheese cubed
- 1 cup sour cream
- ¾ cup shredded mozzarella cheese
- ¾ cup grated Parmesan cheese
- 2 teaspoons minced garlic
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1 tablespoon fresh lemon juice
Instructions
- In a large bowl, add all of the ingredients except lemon juice. Stir until well combined.
- Spoon mixture into the bottom of your slow cooker. Cover and cook on low for 2-3 hours or until the mixture is melted and smooth.
- When dip is finished cooking, squeeze lemon juice over top and stir to combine. Turn the slow cooker temperature to warm and adjust seasonings, if desired. Serve with toasted bread slices, chips, crackers, and/or pretzels.
Notes
- Crock Pot Spinach Artichoke Dip will keep in an airtight container in the refrigerator for up to four days.
- This recipe was tested using my 6-quart slow cooker.
Nutrition
Serving: 1serving | Calories: 236kcal | Carbohydrates: 5g | Protein: 9g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 63mg | Sodium: 425mg | Potassium: 308mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4036IU | Vitamin C: 11mg | Calcium: 254mg | Iron: 1mg