Crockpot Spinach Artichoke Dip (Ready-to-Print Version)
Cheesy spinach and artichoke blend cooked slowly for a warm, savory dip.
# What You’ll Need:
→ Produce
01 -
2 cloves garlic, minced
→ Canned Goods
02 -
1 (14 oz) can artichoke hearts, drained and chopped
→ Frozen Foods
03 -
1 (10 oz) package frozen chopped spinach, thawed and drained
→ Dairy
04 -
1 cup sour cream
05 -
1 cup grated Parmesan cheese
06 -
1 cup shredded mozzarella cheese
→ Condiments
07 -
1 cup mayonnaise
→ Seasoning
08 -
Salt, to taste
09 -
Black pepper, to taste
# Step-by-Step Guide:
01 -
In a large mixing bowl, incorporate artichoke hearts, chopped spinach, sour cream, mayonnaise, Parmesan cheese, mozzarella cheese, minced garlic, salt, and pepper. Mix thoroughly until uniform.
02 -
Transfer the blended mixture into the crockpot, spreading evenly across the base.
03 -
Set crockpot to low heat and cook for 2 to 3 hours, stirring intermittently until the dip is hot and bubbling.
04 -
Present the dip warm alongside pita chips, fresh bread, or assorted vegetables for dipping.
# Handy Tips:
01 -
Ensure frozen spinach is thoroughly drained to prevent excess moisture in the dip.