Easy Comforting Slow Cooker Spinach Artichoke Dip

by Colleen Greene on November 14, 2011 · 1 comment



Slow Cooker Spinach and Artichoke Dip

Warm gooey cheesy heart-warming spinach and artichoke dip is one of my favorite party dips.  I say party because I require more people than just our immediate family in order to make this usually fattening dip.  Me?…I personally could make a meal out of it.  So, I do indeed restrict myself to strictly “entertaining” situations.

However, like many dinner or game day parties, I am usually running around the kitchen like mad making sure all dishes-in-progress are cooking along in perfect harmony.  So any party recipe that can be prepared in a crockpot ahead of time wins big time points in my book.  Extra points if it’s a big hit with my guests.  And this dip definitely falls in that category.

Whether you are hosting or attending a football party or holiday party, this dish will become your favorite go-to appetizer. It’s easy, cheap, convenient and delicious.

Slow Cooker Spinach Artichoke Dip

Drain and chop artichoke hearts, and add to the slow cooker.

Slow Cooker Spinach Artichoke Dip

Add the scrunched, chopped spinach.

Slow Cooker Spinach Artichoke Dip

Next comes the mayonnaise, sour cream, and chopped jalapenos.

Slow Cooker Spinach Artichoke Dip

Top with 1/2 cup each of mozarella and parmesan. And add salt and pepper to taste (optional).

Slow Cooker Spinach Artichoke Dip

Cook on low for 2 hours, until spinach is wilted.

Slow Cooker Artichoke and Spinach Dip

Remove the lid, add the remaining cheese, mix well and let sit to thicken.

Easy Slow Cooker Spinach Artichoke Dip
Recipe type: Appetizer
Serves: A Crowd
 
Weight Watchers Info: I didn’t calculate the number of servings or the Weight Watchers PointsPlus Value on this one since’s it’s an appetizer that feeds quite a crowd.
Ingredients
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 (9-ounce) bag baby spinach, chopped
  • 1 cup shredded mozzarella cheese, divided
  • 1 cup shredded Parmesan cheese, divided
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 3 T jalapeno slices, chopped
Instructions
  1. Use a smaller 4-quart crockpot. Drain and chop artichoke hearts, and add to the crockpot. Scrunch the spinach and chop it the best you can—mostly try to get the long stems off if you can. Add to the crockpot. Add mayo, sour cream, and chopped jalapenos. Top with ½ cup each shredded mozzarella and Parmesan.
  2. Cover and cook on low for 2 hours, or high for 1 hour. Stir. The spinach should begin to welt. When the spinach is totally wilted, take the lid off and add the other ½ cup of each cheese, and let it melt while the lid remains off. The spinach will have created some liquid that doesn’t really need to be in there, just stir it well.
  3. Serve with your favorite chips, sliced veggies, or bread cubes.
Notes
This keeps well in the slow cooker on warm throughout your party, and leftovers reheat well in the microwave.
  • Alexavcalo

    Do you know how many cups this dip makes?

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