Crock Pot Spinach Artichoke Dip
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Are you looking for wonderful dip recipe for your next get together? Check out this Crock Pot Spinach Artichoke Dip. It is so yummy!
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How to Make Spinach Artichoke Dip in a Crock Pot
Aunt Lou here.
This Crock Pot Spinach Artichoke Dip is so good that it is Cris and Mikey’s go-to recipe for this dip. Cris is known to make this dip for our family gatherings, and it is beloved by our family. I am guessing that you and your loved ones how it tastes too!
On top of tasting great, this recipe is super easy to throw together. The prep work is just a little bit of chopping, run the garlic through a garlic press and cube up the cream cheese. Then you throw all the dip ingredients in the crock pot, stir and the crock pot does the work. When cooking with this much cheese, I like to stir every once in a while. That helps to keep the cheese from sticking to the insert.
(If you would like to see the original post for this deliciously delectable dip, you can find this here.)
What You Will Need for Crock Pot Spinach Artichoke Dip
Ingredients Needed
- 14 oz can artichoke hearts, drained and chopped
- 5 cups fresh spinach, chopped
- 16 oz cream cheese, cubed (2 – 8 oz blocks)
- 2 1/2 cups shredded Monterey jack cheese
- 2 1/2 cups shredded mozzarella cheese
- 3 cloves minced garlic
- 1/4 teaspoon ground black pepper
- Hawaiian bread torn into pieces, chips or crackers for dipping
Equipment Needed
- Can opener
- Can colander
- Sharp knife
- Cutting board
- Measuring cups
- Measuring spoon
- Garlic press
- Stirring spatula
- 4 Quart Crock Pot or 6 Quart Crock Pot
Time Needed
- Prep Time: 10 minutes
- Cooking Time: 2 to 4 hours on low, stirring occasionally (You can cook this on high for 1 to 2 hours, but low is preferred.)
What Home Cooks are Saying About Our Crock Pot Spinach Artichoke Dip
Lisa C. says: โHey Cris, just thought you should know we tried this recipe, and it was wonderfulโฆโ
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Crock Pot Spinach Artichoke Dip
Ingredients
- 14 oz Can Artichoke Hearts drained and chopped
- 5 Cups Fresh Spinach chopped
- 16 oz Cream Cheese (2-8 oz bricks) I used reduced fat- cubed
- 2.5 Cups Shredded Monterrey Jack Cheese
- 2.5 Cups Shredded Mozzarella Cheese
- 3 Cloves Garlic minced, I used 2 tsp Freeze Dried Garlic
- 1/4 tsp Pepper
- Hawaiian bread torn into pieces, chips or crackers for dipping
Instructions
- Place 14 oz Can Artichoke Hearts (drained and chopped), 5 Cups Fresh Spinach (chopped), 16 oz Cream Cheese (cubed), 2.5 Cups Shredded Monterrey Jack Cheese, 2.5 Cups Shredded Mozzarella Cheese, 3 Cloves Garlic (minced) and 1/4 tsp Pepper in a 6 quart slow cooker and combine well.
- Cover and cook on low for 2-4 hours, stirring occasionally, until it stirs smooth. (You can cook this on high for 1 to 2 hours, but low is preferred.)
- Reduce to warm and serve with Hawaiian bread torn into pieces, chips or crackers for dipping
Notes
- Looking for more recipes? Ourย Recipe Finderย can help you find exactly what you need.
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- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish.ย The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
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Nutrition
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