Slow Cooker Artichoke and Spinach Dip Recipe

I love slow cookers for the “set it and forget-it” help they provide on party days. I’m always looking for ways to adjust my recipes for the slow cooker and my Slow Cooker Artichoke and Spinach Dip is delicious and amazingly simple. + The slow cooker keeps the dip hot throughout the party and no extra serving dish. This is definitely a winner for my parties – it’s the second most requested party dish, just behind my hot crab dip.

Serving Suggestions:
Great for leftovers

  • Top a baked potato
  • Top a turkey and bacon panini
  • Top grilled chicken or steak

 

 

Appetizer - Slow cooker Hot Artichoke and Spinach Dip

Easy Hot Spinach and Artichoke Dip Recipe

Course: Appetizer
Cuisine: American, Bar food, Barbecue, BBQ
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 20 servings
Calories: 270 kcal

The key to really awesome artichoke and spinach dip is using fresh spinach.  I know most recipes call for frozen spinach, but it just doesn't compare to the taste of fresh spinach.  I also prefer jarred artichokes marinated in oil and spices.

Print

Ingredients

  • 32 oz spinach fresh
  • 24 oz artichokes bottled and marinated
  • 16 oz sour cream
  • 1 sweet onion medium finely minced
  • 6 cloves garlic finely minced
  • 16 oz grated Italian cheese blend*
  • 5 oz blue cheese
  • 2 T fresh lemon juice
  • 2 t Tabasco or more to taste
  • 1 t cayenne pepper
  • Fresh ground pepper
  • 8 oz cream cheese 1 block (use full fat - do not use low fat, it changes the creamy consistency of the dip
  • 4 oz butter 1 stick

Instructions

  1. Chop marinated artichokes.
  2. Working in batches, using a microwave-safe plate, pile washed spinach on double layer of paper towels, repeat 2 times more. Microwave for 3 - 4 minutes. Remove each layer from the plate onto a double layer of paper towel and squeeze out excess moisture. Repeat this process until all spinach is cooked and excess moisture removed.
  3. Roughly chop spinach.
  4. Cut cream cheese into 2 " cubes.
  5. Cut butter into 1 T pieces (follow the lines on the package)
  6. Place artichokes, spinach, sour cream, onion, garlic, 10 oz Italian cheese blend, blue cheese, lemon juice, Tabasco into your slow cooker and stir just to combine.
  7. Season with cayenne and ground pepper. Stir to combine.
  8. Add pats of butter and cream cheese cubes.
  9. Heat on high for 15 minutes.
  10. Stir to combine. The butter and cream cheese should be incorporated.
  11. Top with remaining cheese
  12. Turn heat to low and cook for an hour, or so, turn to keep warm and serve. You can hold it on warm for quite a while if you need more time. Just stir well before serving.

Recipe Notes

*Sargento 6 Italian Cheese blend contains Mozzarella, Provolone, Parmesan, Fontina, Romano, and Asiago. If you can't find this blend you can use 10 oz of mozzarella and a blend of grated Asiago, Parmesan, and Romano. I really like the way Asiago works in this dish. Alternately, you can use 10 oz of Mozzarella and 6 oz of Parmesan.

Nutrition Facts
Easy Hot Spinach and Artichoke Dip Recipe
Amount Per Serving
Calories 270 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 12g 60%
Cholesterol 57mg 19%
Sodium 638mg 27%
Potassium 490mg 14%
Total Carbohydrates 8g 3%
Dietary Fiber 3g 12%
Sugars 2g
Protein 13g 26%
Vitamin A 99.2%
Vitamin C 23%
Calcium 40.8%
Iron 11.2%
* Percent Daily Values are based on a 2000 calorie diet.

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

More Recipe(

 < Eat  < Drink < Party <

Tortilla de Patata or Spanish Tortilla

Spanish Tortilla also called Tortilla de Patata or Potato Omelette Recipe This is a wonderful filling dish, eaten across Spain. You can eat this dish warm, or cold. It is great in wedges warm, but it is also great served in thin slices on a fresh baguette. Serve with...

Vampiro Tequila Cocktail with Jalisco Sangrita

Vampiro Tequila Cocktail with Jalisco Sangrita. This spicy tequila cocktail mixed with a traditional Jalisco Sangrita. Sangrita’s are my new cocktail obsession. Sangrita or “little blood” has traditionally been served as a chaser for excellent quality tequila. It would have been a mixture of fruit juices and finely ground chili pepper. Many sangrita recipes call for tomato juice, but that would not have been part of the traditional recipe, the original recipe would have been made from leftover juice from fresh fruit salads and changed based on the fruits used.

Today’s cocktail culture is creating very intriguing sangritas as an ingredient in some pretty amazing tequila cocktails. This recipe calls for a combination of grapefruit, orange, and lime with a touch of spicy jalapeno pepper.

Recipes

 

DIY + Create

 

Party

 

Food Philosophy

I love serving homemade meals and entertaining, but I don’t love spending all my time in the kitchen… Sound familiar?  I’ll share my shortcuts for getting delicious, healthy food on the table – easy, fast & stress-free. All of my recipes have been tested on family and friends.  We love them and I hope you will too.

Kell-

Kell-

Chief Mermaid & Mojito Maker

This is me hangin’ out on the boat – it’s an absolutely gorgeous day in the Florida Keys – doing what wannabe mermaids do best…splashing in the waves + soaking up the sun. Life’s amazing.  Want to learn more?  

Pin It on Pinterest

Share This

Share the Love.

Tell your friends!