Spinach Artichoke Dip
Creamy spinach artichoke dip made with marinated artichokes and frozen spinach, slow-cooked in the crockpot until hot and perfectly melty.
Servings 12 people
Calories 172kcal
Equipment
- Small Crock Pot
Ingredients
- 8 ounces cream cheese at room temperature, cut into cubes
- ½ cup sour cream
- ½ cup mayonnaise
- ¼ teaspoon garlic powder
- ½ cup shredded parmesan cheese
- 1 14 ounce jar marinated artichoke hearts drained
- 10 ounces frozen spinach thawed and squeezed dry
Instructions
- Place the sour cream, mayonnaise, cream cheese, and garlic powder in a crockpot bowl. Mix together.½ cup sour cream, ½ cup mayonnaise, ¼ teaspoon garlic powder
- Stir in drained artichoke hearts, spinach, and parmesan.8 ounces cream cheese, ½ cup shredded parmesan cheese, 10 ounces frozen spinach
- Cook on low for 2 hours.
- Stir and then cook for an additional hour.
- Serve hot straight from the crockpot or scoop into a bowl and serve warm.
Notes
- Drain the liquid from the artichokes. Give the artichokes a rough chop. This helps make certain everything is bite-sized.
- Make certain to thaw and squeeze the spinach dry before adding to the crockpot.
- Heat on a low setting. This helps ensure that the cheese melts slowly and helps prevent it from breaking or becoming oily.
Nutrition
Calories: 172kcal | Carbohydrates: 3g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 31mg | Sodium: 206mg | Potassium: 125mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3123IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg