Slow Cooker Spinach and Artichoke Dip

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Oh so good and absolutely effortless, this Slow Cooker Spinach and Artichoke Dip is the perfect appetizer for any occasion.

This time of year can be hectic and busy. It’s a good idea to simplify and plan ahead, whenever possible, so that you don’t have to do everything all at once.

As people are gathering together it’s nice to have a few appetizers out to munch on as they come in the door! Just seems so welcoming! And who doesn’t love to nibble 😉

This Slow Cooker Spinach and Artichoke Dip is a great appetizer that can be assembled the night before and made in the slow cooker the day of your party.

I don’t know about you but I seriously cannot resist a good dip. Especially a warm and gooey one. It just has my name written all over it. What about you? Are you a chips/crackers n dip kinda person?

The best thing about this dip is you can mix up and dump in the slow cooker = no fuss! It’s ready in a few hours to wow your guests. Well, I may be fibbin’ just a tad, really the best thing is how delicious and flavorful dip is! Ya know the kind that makes ya want to double dip 😉

Ready for how easy this is? – Here is what you need!

• Spinach
• Artichoke Hearts
• Cream Cheese
• Sour Cream
• Mozzarella Cheese
• Parmesan Cheese
• Garlic
• Salt
• Pepper

In a bowl combine all ingredients and mix well. You can do this in the slow cooker as well.Spray Slow Cooker with Cooking Spray.

Place slow cooker on high for 2 hours or on low for 3 to 4 hours and cook until warm and cheeses are melted. Stir to make sure well combined and taste to adjust salt as needed.

Transfer to a serving dish, top with addition cheese, if desired, and pop under the broiler to make cheese golden brown or leave in slow cooker and serve warm!

Tip: This is also good served cold. Leave off the topping, Make ahead and let cool some before refrigerating in an air tight container.Serve with crackers, tortilla chips, or bread pieces. 

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Slow Cooker Spinach and Artichoke Dip

5 from 3 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Author: Nikki - Soulfully Made

Ingredients

• 10 ounces baby spinach, chopped
• 1 (13.75 ounce) can quartered artichokes, drained and chopped
• 8 ounces block cream cheese, cubed
• 1 cup sour cream
• 1 cup mozzarella cheese, shredded
• 1 cup parmesan cheese, grated or shredded
• 4 cloves garlic, minced
• 1/4 tsp salt (or to taste)
• 1/2 tsp pepper

Instructions

• Spray Slow Cooker with cooking spray. 
• In a bowl combine all ingredients and mix well. You can do this in the slow cooker as well.
• Place slow cooker on high for 2 hours or on low for 3 to 4 hours and cook until warm and cheeses are melted. Stir to make sure well combined and taste to adjust salt as needed. 
• Transfer to a serving dish, top with addition cheese, if desired, and place in oven  under the broiler to brown cheese for a minute or two (just watch it so it doesn't burn) or leave in slow cooker and serve.

Notes

This can also be made the day before. Let cool down a bit and then store in air tight container and served cold. Stores well in refrigerator for up to three days.

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