Description
A creamy and cheesy crockpot spinach artichoke dip, perfect as a warm appetizer for parties or gatherings.
Ingredients
Units
Scale
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- In a medium bowl, combine cream cheese, sour cream, and mayonnaise until smooth.
- Add the chopped spinach, artichoke hearts, garlic, mozzarella, and Parmesan cheese. Mix well.
- Season with salt and pepper to taste.
- Transfer the mixture to a crockpot.
- Cover and cook on low for 2–3 hours, or until hot and bubbly.
- Stir before serving and keep warm in the crockpot during serving.
Notes
- You can substitute Greek yogurt for sour cream for a lighter option.
- Serve with tortilla chips, sliced baguette, or fresh veggies.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 210
- Sugar: 1g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg