Slow Cooker Spinach Artichoke Dip
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The key to the best spinach and artichoke dip is the slow cooker! I’ve created a way to make a super delicious and creamy spinach and artichoke dip without mayo and without the oven!
I’m going to say it, I’m not a fan of mayo. And the idea of hot mayonnaise is not appealing to me either. I realized that if I was going to make homemade spinach and artichoke dip, I had to find a creamy, mayo-free alternative.
I turned to my slow cooker buffalo chicken dip for inspiration and remembered sour cream is the perfect mayo substitute. The flavor works really well with the tangy artichokes and the combo of sour cream and cream cheese makes a thick and creamy base.
Why You’ll Love This Spinach Artichoke Dip Recipe
- This is such a great appetizer recipe for parties. It can bubble away in the slow cooker while you tend to other party tasks.
- With a few simple ingredients, this spinach artichoke dip is full of flavor, and extra creamy.
- Guests can serve themselves artichoke dip straight from the Crockpot, making it perfect for casual gatherings.
- With minimal prep and plenty of cheesy flavor, this dip is a hit at any party!
Ingredients
Here’s what you need to make a creamy slow cooker spinach artichoke dip recipe (without mayo):
- Chopped Frozen Spinach: Thawed and drained. I prefer using frozen over fresh spinach since I always have it on hand, and I can control the moisture in the dip. I use an 8 to 10 oz bag of frozen spinach.
- Canned Artichoke Hearts: unseasoned.
- Cream Cheese: Use the block type of cream cheese, not spread.
- Sour Cream
- Garlic Powder
- Salt and Pepper
- Shredded Cheddar Cheese
- Shredded Swiss Cheese
Recommended Slow Cooker
For this Crockpot Spinach Artichoke Dip recipe, I use a 2 quart slow cooker. You can use a bigger crock pot, up to 4 quarts, but keep an eye on the cooking time. The dip will cook in less time in a bigger crock pot.
How To Make Crock Pot Spinach Artichoke Dip
Step 1:
Drain the thawed spinach in a colander set over a bowl. Use a paper towel to press out the excess liquid. Add the spinach to a medium sized bowl.
Step 2:
Drain the artichoke hearts and chop them into bite-size pieces. Add the artichokes to the bowl with the spinach.
Step 3:
To the bowl with the spinach and artichokes, add the cream cheese, sour cream, salt, pepper, and garlic powder. Stir to mix.
Step 4:
Lightly spray the inside of the Crockpot with nonstick cooking spray. Add the spinach artichoke mixture to the slow cooker.
Step 5:
Cook on low heat for 2-3 hours, stirring halfway through the cooking time to prevent burning on the sides.
Step 6:
Once the mixture is bubbling and creamy, turn the heat to warm and add in the cheddar and Swiss cheese.
Stir in the cheese until smooth and melted. Give the dip a taste and add more salt or pepper if needed!
Serve hot right out of the slow cooker with sliced baguette, garlic crostini, or veggie sticks.
Top Tip
Add the shredded Swiss and shredded cheddar after on “warm”. The lower heat will keep the dip nice and creamy and keep it from splitting.
Variations
- Omit the artichokes and double up the spinach.
- Reduce the vegetables and add a 1/2 cup of cooked chicken or lump crab meat.
- Finely minced onion and a clove of fresh minced garlic can be added to the dip (omit the garlic powder).
- Swap full fat cream cheese with reduced fat cream cheese. Don’t use nonfat, it doesn’t melt properly.
- Whole milk Greek yogurt can be used in place of sour cream.
- Mozzarella Cheese can be subbed for the cheddar or the Swiss cheese.
- Parmesan Cheese can be used instead of Swiss. I would recommend finely shredding the cheese yourself. Pre-grated parmesan changes the texture of the dip.
Pro Tips For Making The Best Crockpot Spinach Artichoke Dip Recipe
Storing Leftovers
Store leftover spinach artichoke dip in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on low in the Crockpot.
FAQs
I love serving this spinach artichoke dip right out of the crock with tortilla chips, slices of French bread or crostini, hearty crackers, garlic parmesan pretzel crisps, and veggies (carrots, broccoli, and celery sticks).
Yes! Mix the cream cheese, sour cream, spinach, artichokes, and seasonings together and refrigerate in the slow cooker for up to 2 days. When you’re ready to make dip, cook as directed and stir in the shredded cheeses before serving!
The spinach artichoke dip can sit in the slow cooker on the warm setting for up to two hours. Stir once and a while to make sure the dip isn’t burning on the sides of the slow cooker.
More Easy Appetizers
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Crockpot Spinach And Artichoke Dip
Ingredients
- 8- 10 ounces 2 cups of chopped frozen spinach, thawed
- 6 ounces cream cheese softened and cubed
- 1 cup of sour cream
- 1/2 teaspoon garlic powder or 1 clove minced garlic
- 1 14 oz can of artichokes, drained and diced small
- 1/2 teaspoon coarse Kosher salt
- 1/4 teaspoon ground black pepper
- 1 cup 4 oz of shredded cheddar cheese
- 1/2 cup 2 oz shredded Swiss or mozzarella cheese
Instructions
- Drain the thawed spinach in a colander set over a bowl. Use a paper towel to press out the excess liquid. Add the spinach to a medium sized bowl.
- Drain the artichoke hearts and chop them into bite-size pieces. Add the artichokes into the bowl with the spinach.
- Next, add the cream cheese, sour cream, salt, pepper, and garlic powder to the spinach bowl. Stir to combine the ingredients slightly.
- Lightly spray the inside of a 2-quart Crockpot with nonstick cooking spray. Add the spinach artichoke mixture to the slow cooker.
- Cook on low heat for 2-3 hours, stirring halfway through to prevent burning around the outside of the dip.
- Once the mixture is bubbling and creamy, turn the slow cooker setting to “warm” and add in the cheddar and Swiss cheeses.
- Stir the dip until the shredded cheese is fully melted and creamy. Give the dip a taste and add more salt or pepper if needed!
- The dip can stay in the Crockpot on warm for up to two hours.
Notes
- Every slow cooker is different. If your warm setting runs hot, turn the dip off instead of letting it sit on warm. This will keep it from burning.
