Crockpot Spinach Artichoke Dip
Crockpot Spinach Artichoke Dip is THE dip that you need for your next party. It's creamy, cheesy perfect for dunking chips or bread.
Servings 8
Calories 259kcal
Ingredients
- 12 ounces chopped frozen spinach thawed
- 13.75 ounces quartered artichoke hearts drained and chopped
- 1 1/2 cups shredded mozzarella
- 1/2 cup shredded parmesan cheese
- 6 cloves garlic minced
- 1/4 cup shallots minced
- 2 tablespoons mayonnaise
- 1/4 cup sour cream
- 8 ounces cream cheese
Instructions
- Place thawed spinach in paper towels and squeeze out any excess moisture.
- Place spinach, artichoke hearts, mozzarella, parmesan, garlic, shallots, mayonnaise and sour cream in a small crockpot (I used a 2 quart). Mix well.
- Place cream cheese on top of other ingredients. Cover and cook on low for 1 1/2 - 2 hours. After 1 hour, stir to mix the cream cheese into the other ingredients. Season to taste with salt.
- Keep setting on warm for serving.
Notes
A smaller crockpot is going to work the best for this dip 1 - 2 quarts is best.
Mozzarella and Parmesan are salty so I prefer to salt the dip after it has cooked so you can adjust it to your liking.
Nutrition information for estimation purposes only.
Nutrition
Calories: 259kcal | Carbohydrates: 9g | Protein: 11g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 567mg | Potassium: 255mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5611IU | Vitamin C: 4mg | Calcium: 258mg | Iron: 1mg