Description

This Slow Cooker Spinach Artichoke Dip combines creamy cheeses, fresh spinach, and tender artichoke hearts into a warm, cheesy appetizer perfect for parties and gatherings. The slow cooker method ensures a perfectly melted, evenly heated dip with minimal effort.

Ingredients

1 garlic clove, minced
14 ounces artichoke hearts, drained and chopped finely
8 ounces fresh baby spinach
½ tsp ground black pepper
6 ounces cream cheese, cubed
1 cup grated mozzarella cheese
½ cup shredded Parmesan cheese

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Instructions

Prepare slow cooker: Lightly spray the inside of the slow cooker with cooking spray to prevent sticking and make cleanup easier.
Combine ingredients: Add minced garlic, chopped artichoke hearts, fresh baby spinach, ground black pepper, cream cheese cubes, grated mozzarella, and shredded Parmesan cheese into the slow cooker. Stir thoroughly until all ingredients are well combined.
Cook the dip: Cover the slow cooker and cook on HIGH for 2 hours. This will allow the dip to heat through completely and the cheeses to melt into a smooth, creamy consistency.
Serve warm: Once cooked, serve the dip warm alongside pita chips, crackers, tortilla chips, or fresh vegetables like carrots and celery for dipping.

Notes

For a thicker dip, cook on LOW for 3-4 hours instead of HIGH for 2 hours.
Make sure to drain the artichoke hearts well to avoid excess liquid in the dip.
Feel free to add a pinch of red pepper flakes for a little heat if desired.
Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the slow cooker or microwave before serving again.