Slow Cooker Spinach Artichoke Dip Recipe
From scratch spinach dip made in the slow cooker {with or without artichokes}. Made with plenty of cheese and garlic.
Servings: 10
Equipment
Ingredients
- 12 oz. bag frozen chopped spinach (or a 10 oz. box) THAWED and drained VERY well, see instructions below
- 1 bunch green onions sliced
- 16 oz. cream cheese (two 8-oz. boxes)
- 16 oz. sour cream
- 8 oz. pkg. shredded mozzarella cheese (2 cups)
- 1 cup shredded Parmesan cheese
- 1 tsp. salt
- 1/2 tsp. onion powder
- 1/4 tsp. pepper
- 5 garlic cloves finely minced
- 28 oz. canned quartered artichokes (optional) chopped roughly and drained well
Instructions
- The water from the spinach needs to be removed. Do this by adding the thawed spinach to a clean tea towel or dish towel. Gather the towel around the spinach and wring out the liquid into the sink or a bowl.
- Add the strained spinach to the slow cooker. Add the remaining ingredients. Stir. You won't be able to mix this all the way, that's ok. Just a rough stir is fine.
- Place the lid on the slow cooker. Cook on HIGH for 2.5-3 hours or LOW for 4 hours. Stirring occasionally. The dip is done when it is piping hot.
- Serve and enjoy!
Video
Nutrition
Calories: 363kcal | Carbohydrates: 6g | Protein: 14g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 98mg | Sodium: 743mg | Potassium: 281mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5125IU | Vitamin C: 3mg | Calcium: 375mg | Iron: 1mg
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