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A bowl of crockpot spinach artichoke dip

Crockpot Spinach Artichoke Dip

Author Christi Johnstone
Course Appetizer
Cuisine American
Rich, creamy and delicious, this easy Crockpot Spinach Artichoke Dip is always a hit at parties and gatherings.
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 10 servings

Equipment

Ingredients

  • 10 ounces baby spinach washed and completely dried
  • 13-15 ounces canned quartered artichoke hearts well drained
  • 8 ounces cream cheese softened
  • 1 cup sour cream
  • 1 1/2 cups grated mozzarella cheese
  • 1/2 cup freshly grated parmesan cheese
  • 4 cloves garlic minced
  • 2 shallots thinly sliced
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon sea salt
  • pinch cayenne pepper

Instructions

  • Combine all of the ingredients in a slow cooker and mix until well combined.
  • Cover and cook on low for 2 hours or on high for 1 hour, stirring well halfway through cooking.
  • Serve with tortilla chips, crackers, fresh vegetables, potato chips, or toasted baguette.

Notes

Store tightly covered in refrigerator for up to three days. 

Nutrition

Calories: 198kcal | Carbohydrates: 6g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 455mg | Potassium: 260mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3226IU | Vitamin C: 9mg | Calcium: 192mg | Iron: 1mg
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