The Easiest Slow Cooker Spinach Artichoke Dip
My slow cooker spinach artichoke dip is sure to be a hit at your next holiday party. And the best part is, all you had to do is add everything to the slow cooker and let it all hang out!
Servings: 8 -10 servings
Ingredients
- 1 10-ounce package of frozen spinach (defrosted, and water squeezed out)
- 1 14-ounce can artichoke hearts, chopped
- 1 smallish white onion finely chopped
- 4-6 cloves garlic finely minced
- 1 tablespoon red wine vinegar
- ⅓ cup chopped jalapeños
- ¼ cup half and half or milk
- 1 8-ounce brick full fat cream cheese, cut into cubes
- ½ cup EACH: sour cream AND mayonnaise
- ¼ teaspoon red pepper flakes optional, add more to taste
- 1 cup EACH: feta cheese AND shredded mozzarella
- ½ cup grated parmesan cheese
- Prepared crostini for serving
Instructions
- PREP: Stir all the ingredients in a large mixing bowl, along with ¼ teaspoon of salt and ½ teaspoon of black pepper and transfer to a 3-quart slow cooker. Spray the inside of your slow cooker insert with cooking spray to ensure nothing sticks to the sides. If your slow cooker is larger, you can actually just add all the ingredients in there and stir. Cook on slow heat for 2 ½ - 3 hours or until the dip is warmed through and the cheese has melted, stirring every 30-45 minutes or as required.
- SERVE: Transfer to a serving dish, or leave in the slow cooker on the ‘warm’ setting. Be sure to stir it often, especially if your slow cooker runs hot! Serve with tons of crostini, tortilla chips, or pita chips!
Notes
- if you feel the dip is thick once it's cooked, feel free to add a couple additional tablespoons of half and half or milk to thin it to your liking. We found it perfect as is.
