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Crockpot Spinach & Artichoke Dip

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Ingredients

  • 2 blocks 8 oz each cream cheese, softened
  • 2 14-oz cans artichoke hearts, drained and chopped
  • 2 10-oz boxes frozen chopped spinach, thawed and squeezed very dry
  • 1 8-oz container sour cream
  • 1 cup mayonnaise
  • 1 bag shredded mozzarella cheese about 2 cups
  • 1 bag creamy melt Italian shredded cheese about 2 cups
  • 2 tablespoons minced garlic
  • 2 tablespoons minced onion or Easy Onion
  • 2 tablespoons Creole Trinity & Herb seasoning
  • Salt and black pepper to taste

Instructions

Prep the spinach

  • Thaw the frozen spinach completely and squeeze out all excess liquid. This is key for a thick, creamy dip.

Add to the crockpot

  • Add cream cheese, sour cream, mayonnaise, garlic, onion, Creole Trinity & Herb seasoning, salt, and pepper to the crockpot.

Cook & melt

  • Cover and cook on LOW for 1½–2 hours, stirring occasionally, until the cream cheese is fully melted and smooth.

Stir in the good stuff

  • Fold in the chopped artichokes, spinach, mozzarella, and creamy melt Italian cheese.

Finish cooking

  • Cover and continue cooking on LOW for 30–45 minutes, stirring once or twice, until hot, creamy, and fully combined.

Serve

  • Taste and adjust seasoning if needed. Serve warm straight from the crockpot.
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