Crock Pot Spinach Artichoke has always been a staple at my family gatherings. The rich, creamy texture and the delightful combination of spinach and artichokes make it irresistible. I remember the first time I made it for a party; the aroma filled the room, and everyone gathered around, eager to dig in. This slow cooker spinach artichoke dip is not only easy to prepare but also creates lasting memories. Let’s get cooking!
Why You’ll Love This Crock Pot Spinach Artichoke
- Perfect for parties and gatherings, it’s always a crowd-pleaser.
- Easy to make with just a few ingredients.
- Rich, creamy flavor that pairs well with various dippers.
- Make it healthy by using low-fat cheese options.
- Vegetarian and guilt-free indulgence.
- Use it for a spinach artichoke casserole in slow cooker for a hearty meal.
Ingredients for Crock Pot Spinach Artichoke
Here’s everything you need for this delicious dip:
- 14 ounces artichoke hearts (1 can, drained and chopped) – adds a tangy flavor
- 9 ounces frozen spinach (thawed) – provides nutrients and bulk
- 8 ounces cream cheese (1 block) – for that creamy texture
- ¾ cup mozzarella cheese (shredded) – gives a melty finish
- ½ cup Parmesan cheese (shredded) – enhances the flavor
- ½ teaspoon minced garlic – adds depth
- ¼ cup milk – to achieve the perfect consistency
- Salt and pepper to taste – to enhance flavors
How to Make Crock Pot Spinach Artichoke
- Step 1: Thaw the frozen spinach in the microwave and carefully squeeze out the excess water. Be cautious as the spinach may be hot after microwaving.
- Step 2: In a medium-sized mixing bowl, combine the chopped artichoke hearts, thawed spinach, cream cheese, shredded mozzarella cheese, shredded Parmesan cheese, minced garlic, milk, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Step 3: Transfer the spinach and artichoke mixture to the bottom of your crock pot, spreading it evenly.
- Step 4: Cover the crock pot and cook the dip on high heat for 2 hours. Stir the dip frequently during cooking to ensure even melting and prevent sticking to the bottom.
Pro Tips for the Best Crock Pot Spinach Artichoke
These tricks guarantee success every time:
- Always use fresh ingredients for the best flavor.
- Don’t overcook to maintain a creamy texture.
- Experiment with different cheeses for unique flavors.
What’s the secret to perfect Crock Pot Spinach Artichoke?
The key is to mix the ingredients thoroughly before cooking. This ensures that each bite is packed with flavor and creaminess.
Can I make Crock Pot Spinach Artichoke ahead of time?
Yes! You can prepare the mixture a day in advance and refrigerate it. Just pop it in the crock pot when you’re ready to cook.
How do I avoid common mistakes with Crock Pot Spinach Artichoke?
Be cautious not to overcook it. Stir regularly to prevent burning on the bottom. Also, ensure to drain the spinach well to avoid excess moisture.
Best Ways to Serve Crock Pot Spinach Artichoke
This creamy dip is perfect for serving with a variety of dippers. Consider pairing it with:
- Fresh vegetable sticks like carrots, celery, and bell peppers.
- Crispy tortilla chips or pita bread for a crunchy contrast.
- Soft bread or baguette slices for a classic touch.
Nutrition Facts for Crock Pot Spinach Artichoke
Per serving (recipe makes 8 servings):
- Calories: 250
- Fat: 18g
- Saturated Fat: 10g
- Protein: 8g
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 2g
- Sodium: 450mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Crock Pot Spinach Artichoke
After preparing your dip, let it cool completely before transferring it to an airtight container. Store it in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, simply warm it up in the crock pot on low heat or microwave it in short intervals until heated through.
Frequently Asked Questions About Crock Pot Spinach Artichoke
Can I freeze Crock Pot Spinach Artichoke?
Yes! This dip freezes well. Just ensure it’s in an airtight container to avoid freezer burn. Thaw overnight in the refrigerator before reheating.
What can I use instead of cream cheese?
For a lighter version, you can use Greek yogurt or cottage cheese. It gives a similar creaminess with fewer calories.
Can I add more vegetables to this dip?
Absolutely! Feel free to add chopped bell peppers, mushrooms, or even kale for extra nutrition and flavor.
Variations of Crock Pot Spinach Artichoke You Can Try
There are many ways to enjoy this dish. Here are a few variations:
- Healthy crockpot spinach artichoke dip: Use low-fat cream cheese and reduced-fat cheeses.
- Spinach artichoke dip with cream cheese in slow cooker: This classic version uses traditional ingredients for a rich dip.
- Low-carb crockpot spinach artichoke dip: Substitute cream cheese with a low-carb alternative to make it keto-friendly.
Crock Pot Spinach Artichoke: 5 Reasons You’ll Love It
- Total Time: 2 hours 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This creamy and delicious Spinach Artichoke Dip is a perfect appetizer made easy using a crock pot.
Ingredients
- 14 ounces artichoke hearts (1 can, drained and chopped)
- 9 ounces frozen spinach (thawed)
- 8 ounces cream cheese (1 block)
- ¾ cup mozzarella cheese (shredded)
- ½ cup Parmesan cheese (shredded)
- ½ teaspoon minced garlic
- ¼ cup milk
- Salt and pepper to taste
Instructions
- Thaw the frozen spinach in the microwave and carefully squeeze out the excess water.
- In a medium-sized mixing bowl, combine the chopped artichoke hearts, thawed spinach, cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, milk, salt, and pepper. Mix thoroughly.
- Transfer the spinach and artichoke mixture to the bottom of your crock pot, spreading it evenly.
- Cover the crock pot and cook the dip on high heat for 2 hours. Stir the dip frequently during cooking.
Notes
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Crock Pot
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg
