This easy hot spinach artichoke dip is cheesy, tasty, and made in the Crock Pot. And it can be made ahead of time so it is a great appetizer recipe for a party.
Prep Time 5minutes
Cook Time 1hour10minutes
Total Time 1hour15minutes
Author Wanda Simone
measuring spoons and cups
Small (4 quart) crock pot
114-ouncecan artichoke heartsdrained & chopped
4ouncesfresh mozzarella cheesegrated
½cup (4 ounces or ½ package)cream cheese
In a large skillet, sauté minced garlic in olive oil for 30 seconds.
Add spinach to the skillet by the handful, letting each handful welt before adding more.
Stir frequently until most of the liquid has evaporated, 3 to 4 minutes.
Add in the chopped artichoke hearts.
Reduce the heat to low.
Stir in half of the grated mozzarella, cream cheese, sour cream, mayonnaise and Parmesan.
Season with salt and pepper.
Cook until the cheese has melted.
Pour into a slow cooker.
Sprinkle the rest of the mozzarella over the top.
Heat on high for about an hour, then reduce to the "Warm" setting.
Serve with tortilla chips, toasted pita or chunks of bread.
Substitute 20 ounces of frozen spinach for the fresh spinach.
To make this recipe in advance, make the spinach artichoke dip up until it is ready to go in the slow cooker. Then store it in an air tight container in the refrigerator until ready to serve. To reheat it, follow the rest of the instructions.
The spinach artichoke dip can be baked in the oven instead of the crock pot. Pour the mixture into an oven proof baking dish and bake at 450F for 12-13 mins (or broil for 5 to 7 minutes) until golden brown and bubbly.