Now is when I appreciate the planner in me. God gave me that gift for good reasons. Now that my injury renders me ineffective in the kitchen, I have a few great recipes already up my sleeve to share with you, just in time for SuperBowl. Or just in time for hungry friends that come calling, small group gatherings, or what not…
This Hot Spinach Artichoke Dip is so easy to prepare. I’ve made it ahead of time for every party, because that’s how I like to do things – ahead of time 🙂 It works like gold. Just make the full recipe earlier in the day, and simply reheat when ready to serve!
Does the fact that this dip is piled mile high with the antioxidants of spinach and the vitamins of artichokes make it a health food? It’s also rich, cheesy, and wonderfully savory.
Game Days aren’t really about being a health nut. But we always get whole grain chips just in case. Add veggie sticks, if you’re so inclined 🙂 This no cook spinach dip is another tasty option if you prefer a cold dip!
Did you make this?
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Crockpot Spinach Artichoke Dip
- 10 oz frozen spinach, chopped, thawed, squeezed dry, and drained
- 15 oz artichoke hearts, drained and finely chopped
- 8 oz cream cheese, regular softened
- ⅓ cup sour cream, regular
- ⅓ cup real mayonnaise
- ⅓ cup Parmesan, freshly grated
- ½ tsp red pepper flakes
- ½ tsp kosher salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ⅓ cup mozzarella, shredded
- ½ cup milk, or more, for thinning as needed
- Small Crock Pot
- Stovetop Option: Combine all ingredients in a medium-sized, heavy pot. Cook on medium and stir frequently until completely smooth and incorporated. Serve warm.
- Oven Option: Follow instructions, except leave mozzarella for topping. Transfer dip to a greased baking dish, and top with mozzarella. Bake at 350F for 15-20 min or just until cheese is golden brown and bubbly. Serve immediately.
- For the best texture in your Crockpot Spinach Artichoke Dip, make sure to squeeze as much liquid as possible from the thawed spinach before adding it to the crockpot. This will prevent the dip from becoming too watery.
- To easily chop your artichoke hearts, pat them dry after draining and then chop them into small, bite-sized pieces. Dry artichoke hearts are easier to chop and will also help maintain the thick, creamy texture of your dip.
- When adding the ingredients to your crockpot, start with the softened cream cheese and stir in the other ingredients. This will help the cream cheese to blend more smoothly and evenly, avoiding any lumps in your dip.
- Be careful with the red pepper flakes. They can add a nice kick to the dip, but too much can overpower the other flavors. Start with a small amount and add more if you like it spicier.
- This dip can be made in a small crockpot or a fondue pot. Both will keep the dip warm and creamy for your party or gathering.
- Serve your Crockpot Spinach Artichoke Dip with a variety of breads, such as crunchy baguette slices or crispy crostini.
Nutrition (per serving)
When it’s appetizer time, there’s nothing as munch-a-licious as these Panko Mozzarella Sticks!
If SuperBowl (or any Game Day gathering) equals CHILI to you, I guarantee this Chunky, Hearty Chili will be a total winner. Guys and girls scoop up huge bowls of this unbeatable chili every time we serve it!
For an easy yet decadent chocolatey dessert to end your party with, try these awesome Triple Chocolate, Chewy Brownies (Truth: They are the BEST):