This cheesy spinach artichoke dip stays hot for hours thanks to the slow cooker. It's the perfect snack or appetizer for game day or girls night!
C.W. NewellYields: 16 serving(s)Prep Time: 20 minsTotal Time: 2 hrs 20 minsSavePrintSpinach artichoke dip is one of those forever-and-ever recipes, right up there with tuna noodle casserole and Salisbury steak. This version is a cousin to my classic spinach artichoke dip, but it gets a little extra sparkle thanks to the slow cooker. There’s a smidge of prep at the beginning, but once everything’s loaded into the pot, you can walk away and let it do its thing—freeing you up to wrangle the rest of your party snacks (or, you know, just relax).
Letting it hang out on your countertop for about 30 minutes is the easiest way. If you need to soften cream cheese faster, try submerging the sealed foil packet in warm water for 10 to 15 minutes. You can also remove the cream cheese from its packaging, place it in a microwave-safe bowl, and microwave it in 10-second intervals for up to 1 minute. Using softened cream cheese makes the dip so much easier to stir together!
Definitely. You can assemble the dip ingredients ahead of time and store them in the refrigerator for up to 24 hours. When ready to serve, transfer everything back to the slow cooker and heat until hot and bubbly.
-
Step
1
In a medium skillet, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Increase the heat to medium-high and add the spinach. Cook, stirring occasionally, until the spinach wilts and cooks down, about 1 minute. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice from the spinach back into the skillet. Set the spinach aside.
-
Step
2
Add the artichokes to the liquid in the skillet and cook over medium-high heat until the liquid is cooked off and the artichokes start to get a little color, 7 to 8 minutes. Remove from the heat. Let cool slightly, then coarsely chop.
-
Step
3
In a 6-quart slow cooker, stir together the spinach, artichokes, cream cheese, sour cream, pepper jack, feta, parmesan, milk, salt, black pepper, and cayenne pepper. Cover and cook on low, stirring occasionally, until the dip is warmed through and thickened, and the cheese is melted, about 2 hours. Give it a good stir before serving in the slow cooker or transferring to a serving bowl. Serve with warm pita wedges, tortilla chips, or crackers.
