Crockpot Spinach Dip
This crockpot spinach artichoke dip is the perfect easy appetizer for a crowd. It requires little to no effort, and the slow cooker does all the work!
Ingredients
- 8 oz cream cheese room temp
- 1 1/2 cups sour cream
- 10 oz fresh spinach
- 14 oz canned artichoke hearts (1 can)
- 1 cup shredded mozzarella cheese
- 1 cup parmesan cheese
- 3 garlic cloves minced
- ¼ tsp salt or to taste
- ⅛ tsp ground black pepper or to taste
Instructions
- Add all the ingredients to the slow cooker.
- Cook on low for 2-3 hours or high for 1 hour. Stir the mixture a few times during the cooking process to avoid the bottom burning.
- Stir well, serve, and enjoy!
Notes
- Serve the dip hot for the best texture and flavor.
- Refrigerate leftover dip for up to 3 days.
- Reheat leftovers in the oven until creamy and melted.