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Hot slow cooker spinach and artichoke dip with melted cheese and baguette for dipping

Slow Cooker Spinach and Artichoke Dip

Creamy, cheesy, and properly seasoned, with real spinach and artichoke hearts in every bite. Better than the restaurant version, and it stays hot for the whole party.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 12 servings
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz cream cheese (450g), cubed full fat, two blocks
  • 0.5 cup sour cream (115g)
  • 0.25 cup mayonnaise (60g)
  • 1.5 cups shredded low-moisture mozzarella (170g) shredded by hand
  • 0.5 cup grated Parmesan cheese (45g)
  • 10 oz frozen chopped spinach (280g) thawed and squeezed very dry
  • 14 oz artichoke hearts, water-packed (400g) one can, drained and chopped
  • 3 cloves garlic, minced
  • 0.5 tsp salt (3g) plus more to taste
  • 0.25 tsp black pepper (1g)
  • 1 red pepper flakes pinch
  • 1 tsp lemon juice (5ml) stirred in at the end

Equipment

  • 4-quart or larger slow cooker

Method
 

  1. Thaw the frozen spinach and squeeze it completely dry in a clean kitchen towel, twice. This is the most important step for a thick, creamy dip.
  2. Add the cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, squeezed spinach, chopped artichoke hearts, garlic, salt, pepper, and red pepper flakes to a 4-quart or larger slow cooker. Stir to combine.
  3. Cover and cook on LOW for 2 hours, stirring once halfway through, until hot, melted, and bubbly.
  4. Stir in the lemon juice. Taste and add more salt if needed. Switch to WARM and serve with tortilla chips, toasted baguette slices, pita chips, and vegetable sticks.

Notes

Squeeze the spinach twice, no shortcuts. Shred your own mozzarella for the smoothest melt. Season assertively at the end. Leftovers keep 4 days in the fridge and reheat well; do not freeze. Estimated nutrition: about 230 calories per serving.