spinach artichoke dip recipe crock pot
The Best spinach artichoke dip recipe crock pot
What I love most about this dip is how easy it is to customize—swap in extra cheese if you’re in the mood for extra indulgence, or keep it lighter if you’re watching portions. It’s also packed with nutrients, thanks to the spinach and artichokes, both of which are great for digestion and packed with vitamins. Plus, it’s a great way to use up those frozen veggies or fresh artichokes you might have on hand. No one ever notices how healthy it is, though—it just tastes like pure, satisfying flavor. And honestly, there’s nothing better than that warm, gooey dip with crusty bread or tortilla chips, melting together in the best way.
Easy Crock-Pot Spinach Artichoke Dip
A creamy, cheesy dip packed with spinach and artichokes, perfect for serving with chips or bread. This hands-off method lets the slow cooker do the work while you relax.
🥘Ingredients
- 1 (24 oz) can artichoke hearts, drained and chopped
- 1 (15 oz) can diced tomatoes
- 1 (10 oz) can frozen spinach, thawed and drained
- 1 (14.5 oz) can cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
👨🍳Directions
-
1
In a large mixing bowl, whisk together the cream of mushroom soup, sour cream, heavy cream, garlic powder, onion powder, salt, and black pepper. -
2
Stir in the chopped artichoke hearts, diced tomatoes, and thawed spinach until fully combined. -
3
Transfer the mixture to your crock-pot and cook on low for 2 hours. Stir occasionally to prevent sticking. -
4
Once cooked, remove the crock-pot and stir in the mozzarella and cheddar cheese until melted and smooth. -
5
Let the dip sit for 5 minutes before serving. Garnish with extra cheese and fresh parsley if desired.
🔧Equipment
- Crock-Pot
- Mixing bowls
- Whisk
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Crock-Pot Spinach Artichoke Dip Works
❓ Frequently Asked Questions About Crock-Pot Spinach Artichoke Dip
1. What is the best way to keep the spinach artichoke dip warm in the crock pot?
To maintain the dip’s creamy texture and flavor, transfer it to a warm oven (around 200°F) for 10–15 minutes after cooking. Alternatively, use a slow cooker’s “keep warm” setting if your model supports it. Avoid reheating in batches to prevent drying out.
2. Can I substitute canned artichoke hearts for fresh ones?
Yes, but drain and rinse them well to remove excess liquid. Use the same quantity as the recipe calls for, as canned hearts may be slightly softer. If the dip feels too thin, add a splash of heavy cream or a pat of butter to thicken it.
3. How long should I let the dip rest before serving?
Let the dip rest for at least 10 minutes after cooking to allow the flavors to meld. This step helps the cheese melt fully and ensures a smooth texture. Serving straight from the crock pot can make it grainy.
4. Is this dip suitable for a gluten-free diet?
Traditionally, this dip contains breadcrumbs, which are usually wheat-based. To make it gluten-free, replace the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free tortilla chips. Always check labels on cheese and broth ingredients for hidden gluten.
