Crockpot Spinach Artichoke Dip
This crockpot spinach artichoke dip is just perfect for entertaining. Simply mix all of the ingredients together, add to the crockpot, and allow to simmer away for 2 hours. You will be left with a delicious dip that people will be raving about every single time you serve it. Amazing when served with veggie sticks, tortilla chips, and crunchy bread.
Servings: 10 serves
Calories: 207kcal
Ingredients
- 10 oz (250g) fresh spinach
- 15 oz (400g) artichoke hearts drained and chopped
- ½ cup parmesan cheese grated
- 8 oz (250g) cream cheese softened
- ½ cup sour cream
- 1 cup mozzarella cheese grated
- 1 clove garlic minced
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ⅛ teaspoon ground paprika
- few dashes of hot sauce
- crunchy bread, pita chips, and veggie sticks for serving
Instructions
- Combine the spinach, artichoke hearts, parmesan cheese, cream cheese, sour cream, mozzarella cheese, minced garlic, salt, pepper, paprika, and hot sauce into a medium-sized bowl until well combined.
- Pour the mixture into the bowl of a crockpot.
- Heat on low for 2 hours.
- Serve the spinach and artichoke dip with tortilla chips and crusty bread.
Notes
Using Frozen Spinach
Frozen spinach can be used.
Simply allow thawing completely, before removing any excess water using either your hands, a fine mesh sieve, or a clean kitchen towel.
Baking In The Oven
If you prefer to bake this in the oven simply preheat the oven to 350F (175C).
Saute the fresh baby spinach in about 1 tablespoon of water and once wilted squeeze out excess liquid with a clean kitchen towel.
Combine all of the ingredients, add to an 8inx8in baking dish and bake for 15-20 minutes, or until bubbly on top.
Leftovers
Leftovers should be stored in an airtight container in the fridge for 3-4 days.
They can be reheated or served cold.
Freezing
Baked spinach artichoke dip can be frozen.
Allow to cool completely before transferring in single-serve portions to freezer-friendly containers.
Freeze for 2-3 months.
Before serving, allow to thaw completely in the freezer overnight. Can be eaten hot or cold.
If the sour cream separates on thawing, simply use a whisk to whisk all of the ingredients back together.
Nutrition
Calories: 207kcal | Carbohydrates: 5g | Protein: 7g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 43mg | Sodium: 533mg | Potassium: 221mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3587IU | Vitamin C: 17mg | Calcium: 188mg | Iron: 1mg