Crockpot Spinach Artichoke Dip
Rich, creamy and delicious, this easy Crockpot Spinach Artichoke Dip is always a hit at parties and gatherings.
Equipment
- 1 Crockpot
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: 198kcalCarbohydrates: 6gProtein: 8gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 455mgPotassium: 260mgFiber: 1gSugar: 2gVitamin A: 3226IUVitamin C: 9mgCalcium: 192mgIron: 1mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.