Spinach Artichoke Dip (Crockpot & Oven Method)
Filling and thick Spinach Artichoke Dip, a hearty and warm appetizer dip with spinach, quartered artichokes and bacon. This dip can be oven baked or made in the crock pot, please look for adaptations below!
Servings: 3 cups
Calories: 302kcal
Ingredients
Crockpot Ingredients
- 10 oz frozen spinach thawed and drained
- 14.1 oz quartered artichoke hearts cut into small pieces
- 8 oz. block of cream cheese softened and cut into cubes
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 2 tablespoons minced garlic
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Oven Baked Ingredients
- 8-10 slices cooked bacon chopped, optional
- 12 oz quartered marinated artichoke hearts chopped
- 8 oz chive and onion cream cheese spread
- 8 oz sour cream
- 1 cup shaved Parmesan cheese
- 12 oz frozen chopped spinach thawed and drained of excess water
- 1/2 cup Hellman’s mayonnaise
- Butter for greasing the pan
Instructions
Prep Ingredients
- Thaw and drain frozen spinach from excess water. Drain can of artichoke hearts. Artichoke hearts do not need to be chopped from the quartered size, but if looking for a less chunky dip just chop down into smaller bite sized pieces before moving on.
How to make Crockpot Spinach Artichoke Dip
- Grease a slow cooker with nonstick cooking spray to help prevent spinach artichoke dip from sticking to sides too much. Add all ingredients to slow cooker and mix well until thoroughly combined.
- Cover spinach artichoke dip and heat on high for 2 hours, stirring after one hour so you can continue to mix any additional melting cream cheese. Dip is ready when everything is melted together. Move crockpot to warm to prevent burning once done. Serve spinach dip warm with chips, bits of bread, or vegetable dippers.
How to make Oven Baked Spinach Artichoke Dip
- Preheat oven to 400 degrees. Use a stick of butter to coat the sides and bottom of a 9 x 11 pan to help prevent excess sticking.
- In a bowl, use a wooden spoon or spatula to combine all ingredients.
- Dump spinach artichoke dip into casserole dish and use a spatula to even the top. Put dip into oven for approximately 15-20 minutes until its warm, melted, and slightly brown around the edges. Serve with vegetables, pieces of French bread, or pita chips while dip is still hot and melty.
Video
Notes
- OVEN TIMING: Times on warming Spinach Artichoke Dip vary from 15-20 minutes. I personally start checking at the 15 minute point. Dip should have some slight browning where the Parmesan cheese is and be hot and bubbly around the edges.
- SLOW COOKER: This dip can be translated easily to slow cooker by combining ingredients and placing into a slow cooker for 2 hours on high or 3 hours on low. Stir once an hour to keep incorporating cream cheese. Dip is ready when everything is melted.
Nutrition
Serving: 1 | Calories: 302kcal | Carbohydrates: 15g | Protein: 14g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Cholesterol: 55mg | Sodium: 665mg | Fiber: 2g | Sugar: 2g