Crockpot Spinach Artichoke Dip

Creamy, cheesy Crockpot Spinach Artichoke Dip is the perfect titbit for tailgates during football season or for any gathering! Dip your favorite veggies, crackers, and tortilla fries into this warm, linty dip that has just a hint of spice to heat things up. You’re going to love this spinach party dip!

You know that one titbit you unchangingly order at restaurants? Maybe you plane go to a specific restaurant just for that app! For me, that’s Spin Dip. I just love the flavors, and you can’t write-up a hot cheesy dip. It’s one of my favorite appetizers!

With the price of eating out these days, though, it was past time for me to create my own version at home. Now I can eat my favorite dip whenever I want (even though I probably shouldn’t eat it too often!) This is a unconfined recipe to bring to a game day gathering or potluck!

Why You’ll Love This Slow Cooker Recipe

• It’s a prod pleaser: So many people love Spinach Artichoke Dip! It’s a fan favorite, for sure.

• Quick and easy: This dip is ready in under 30 minutes, and there aren’t a lot of ingredients.

• Easy to customize: I have suggestions on substitutions to make it just a little healthier, or you can tweak the flavors to please your palate perfectly!

Ingredients for Artichoke Spinach Dip

Pick up the pursuit ingredients at the grocery store for this succulent dip:

• 12 ounces canned artichoke hearts, tuckered and chopped

• 10 ounces spinach (I use frozen, thawed, and glut liquid removed)

• ½ cup Greek yogurt or sour cream

• ½ cup mayonnaise

• 8 ounces surf cheese, softened to room temperature and cut into cubes

• 1 cup freshly grated parmesan cheese (not the powdered kind!)

• 1 cup shredded mozzarella cheese

• 4 cloves minced garlic.

• ½ cup minced onion

• 1 ½ teaspoons Worcestershire sauce

• ½ teaspoon lemon juice

• ¼ teaspoon crushed red pepper flakes

• Salt and pepper to taste

How to Make This Slow Cooker Spinach Artichoke Dip Recipe

You can make this succulent titbit in just a few easy steps and a few minutes of prep work! It serves approximately 6 people.

1. In a large bowl, mix the chopped artichokes, squeezed spinach, surf cheese, Parmesan cheese, mozzarella, mayonnaise, Greek yogurt, onion, garlic, Worcestershire sauce, lemon juice, and red pepper flakes together. Stir until well combined.

2. Pour the dip contents into a 2-quart crockpot and melt on the upper setting for 1 ½ hours, stirring occasionally.

3. Turn the heat lanugo to the warm or low setting, and serve this dip warm with your favorite crackers and veggie sticks!

Serving Suggestions

I love to serve spinach and artichoke dip with sliced veggies and pita chips. You could moreover serve it with

• Baguette slices

• Bagel chips

• Tortilla chips

• Sturdy crackers like Wheat Thins or Triscuits

• Naan Bread

Spinach Dip Recipe Variations

To be sure, everyone loves spinach dip a unrepealable way! Here are some popular variations:

• Use sour surf instead of Greek yogurt.

• If you don’t want to use full fat surf cheese, you can use low fat surf cheese, but I’d stave the fat-free kind.

• Replace half of the parmesan cheese with Swiss cheese.

• Add some lemon zest for a citrusy twist.

• Add increasingly or less red pepper flakes, depending on your preferred spice level.

• Use marinated artichoke hearts for uneaten flavor.

• Add water chestnuts for texture.

• Add shredded chicken, chopped bacon, shrimp, or imitation crab

How to store Leftover Spinach Artichoke Dip

Cover tightly or transfer leftover dip to an snapped container and store this in the refrigerator for 2-3 days. Reheat small individual portions in the microwave, or the whole thing in a 325-degree oven until hot and bubbly.

FAQs

Can I use fresh spinach instead of frozen spinach in this recipe?

Yes, you can use fresh victual spinach, but you need to melt it first. Melt well-nigh 10 ounces of spinach in a skillet with a little olive oil, stirring as it cooks down. Let it cool, then squeeze any glut liquid from the spinach leaves with a paper towel. Then protract with the recipe as directed.

Can I make this Crockpot Spinach Artichoke Dip Recipe superiority of time?

Yes, you can make this dip 1-2 days in advance. Prepare it as directed, but instead of cooking the dip, imbricate it tightly and store it in the refrigerator until you’re ready to torch it.

If you need to store it longer surpassing baking, place the dip mixture in a freezer-safe container surpassing sultry it and freeze for up to 2 months. Thaw it overnight in the refrigerator, then transfer it to a slow cooker and melt as directed in the recipe card.

Can I make Spinach Dip in the oven instead?

First, preheat the oven to 350 degrees F. Prepare an 8×8 sultry dish (or similar) by spraying it with nonstick cooking spray.

Next, in a large mixing bowl, combine all the ingredients and stir until smooth. Transfer the dip ingredients to the prepared sultry pan. Sprinkle increasingly cheese on top and torch the spin dip in the preheated oven for well-nigh 20 minutes or until it is hot and bubbly.

Can I double the recipe to feed a crowd?

Yes, you can double or plane triple the spinach artichoke dip recipe if you have a large prod to feed at your next party!
If you’re going to do that, you will need a larger slow cooker than the 2 quart one that I used.

Can you serve Crockpot Spinach Artichoke Dip cold?

You sure can. In fact, some people prefer it that way!
It’s succulent and a unconfined presentation when served in a specie bowl.

Try one of these popular dips next time you need a delicious, easy titbit recipe:

• 7- Layer Dip

• Curry Dip

• Pepperoni Pizza Dip

• Beer Cheese Dip

• Chicken Taco Dip

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