Creamy Spinach Crockpot Dip (Print Version)
# Ingredients:
→ Veggies & Foundation
01 -
1/2 of a medium onion, chopped into tiny bits
02 -
1 can (14 oz) of artichoke hearts, drained and chopped coarsely
03 -
2 garlic cloves, minced (around 2 tsp)
04 -
1 package (10 oz) of frozen spinach, fully thawed and squeezed dry
→ Creamy Add-Ins
05 -
1/3 cup heavy cream
06 -
1/2 cup mayo
07 -
1/2 cup sour cream
08 -
6 oz cream cheese, softened and cubed
→ Cheese & Flavorings
09 -
1/2 cup grated fresh Parmesan cheese
10 -
Salt and freshly cracked black pepper to taste
11 -
1 cup shredded mozzarella
→ Optional for Serving
12 -
Slices of toasted baguette, crackers, or tortilla chips
13 -
Slices of bell pepper, carrot sticks, or celery for a lighter option
14 -
Pork rinds if you're going keto
# Instructions:
01 -
Spray the inner pot of your slow cooker (3-4 quart size works best) with a nonstick spray. It'll stop the food from sticking and make cleanup easier later.
02 -
Take the thawed spinach and use your hands or a clean towel to squeeze out every drop of extra water. Trust me, this prevents soggy dip. Toss the spinach into your greased slow cooker.
03 -
Dice up the drained artichokes into chunky pieces and throw them in. Add the chopped onion and minced garlic right after.
04 -
Stir in the sour cream, mayo, and heavy cream. Sprinkle some salt and pepper over the mix based on your taste.
05 -
Mix the shredded mozzarella and some freshly grated Parmesan into the slow cooker. Give everything a good stir so it's all combined.
06 -
Cut the softened cream cheese into small chunks (around 1 inch). Lay them on top of everything; they’ll melt as it cooks, making stirring later a breeze.
07 -
Put the lid on and set your slow cooker to high for 2 hours. Tip: After 1 hour, give it a good stir to melt the cream cheese evenly and mix the flavors. Cover and leave it for the second hour.
08 -
Once it's done cooking, mix everything thoroughly one last time so the dip's smooth and creamy. Keep the cooker on the 'warm' setting so it stays nice and hot while you're serving.
09 -
Scoop the dip with whatever you like—crackers, pretzels, or toasted bread are great. For a carb-conscious choice, try celery, cucumber slices, or pork rinds.
# Notes:
01 -
You can keep this dip warm in the slow cooker for up to 3 hours. Just stir it every now and then to stop it from sticking.
02 -
Toss any leftovers into an airtight container and refrigerate for up to 4 days. Reheat in a microwave or oven when you’re ready.
03 -
If paired with veggies or pork rinds, this dish fits perfectly into low-carb and keto eating plans.