This slow cooker spinach artichoke dip combines sour cream, mayonnaise, and three cheeses (mozzarella, gruyere, parmesan) with fresh spinach and artichoke hearts, delivering a creamy, hands-off appetizer that stays warm throughout your event.
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In a large mixing bowl, combine the sour cream, mayonnaise, softened cream cheese, mozzarella cheese, gruyere cheese, and parmesan cheese.
Add the dried minced onion, garlic powder, salt, black pepper, and optional crushed red pepper flakes to the bowl.
Using a hand mixer, blend the cheeses and seasonings until well combined.
Add the drained and chopped artichoke hearts and the thawed, squeezed-dry spinach to the cheese mixture.
Mix again with the hand mixer until the spinach and artichokes are fully incorporated.
Grease the inside of a slow cooker with cooking spray.
Transfer the dip mixture into the prepared slow cooker and spread it into an even layer.
Cover and cook on low for 1-2 hours, stirring every 30 minutes to ensure it cooks evenly and doesn't burn.
Once hot and bubbly, serve warm with tortilla chips, crackers, or bread.
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in a slow cooker on low or in a microwave, stirring frequently to avoid separating.
slow cooker · hand mixer · large mixing bowl
Yes, prepare the mixture through step 5 and refrigerate it covered for up to 24 hours. Transfer to the slow cooker and cook on low for 1-2 hours when ready to serve.
Excess moisture from thawed frozen spinach will make the dip watery and dilute the cheese flavor. Squeezing it dry ensures a thick, creamy texture.
Stir every 30 minutes during the 1-2 hour cook time to ensure even heating and prevent the bottom or edges from burning.
Yes, use about 3 cups of fresh spinach, roughly chopped. Wilt it in a skillet first, then squeeze dry before adding to the mixture.
The dip is ready when it's hot throughout and bubbly around the edges, typically after 1-2 hours on low. It should be creamy and fully combined.
