Crockpot Spinach Artichoke Dip
This crockpot spinach artichoke dip is rich, creamy, and loaded with three kinds of cheese! This classic dip is made even easier in the slow cooker.
Servings: 12 servings (3 cups)
Ingredients
- 6 ounces Mozzarella cheese shredded
- 6 ounces Provolone cheese shredded
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon olive oil
- 1 clove garlic minced
- 14 ounces can artichoke hearts drained and finely chopped
- 8 ounces chopped fresh spinach leaves about 8 cups
- 3 tablespoons chopped chives
- 1/4 teaspoon freshly ground black pepper
Instructions
- Place all the ingredients into your crockpot.
- Give it a stir, then cover the pot.
- Set to cook on HIGH for 1' 30 minutes, or until bubbly and fully melted.
- Stir well before serving. Enjoy
Notes
- Ideally, shred your cheese. Pre-shredded cheese contains anti-caking agents, so it doesn't melt as well as freshly shredded.
- Slow cookers can vary in temp, so check in on your dip every 30 minutes or so.
- You can halve this recipe for a smaller crowd.
- If the dip is too thick add a tbsp of milk if needed.
- For an extra punch of flavor go for marinated artichoke hearts. You can of course use canned artichoke hearts in water just make sure they're drained.
- Serve warm with crackers, chips, veggies, whatever you like.
Nutrition
Calories: 124kcal | Carbohydrates: 3g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 382mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2043IU | Vitamin C: 6mg | Calcium: 221mg | Iron: 1mg