Slow Cooker Spinach Artichoke Dip

dipping a round cracker in spinach artichoke dip

5 from 6 votes

Infused with the sweet and savory flavors of roasted red peppers, this Slow Cooker Spinach Artichoke Dip elevates the classic dip to new heights of deliciousness.

Prep Time15

Cook Time2 30

Total Time2 45

Course: Appetizer

Cuisine: American

Keyword: crockpot spinach artichoke dip, easy spinach artichoke dip, how to make spinach artichoke dip

Servings:

Calories: 189kcal

Author: Katerina | Easy Weeknight Recipes

Equipment

Ingredients

1 (12-oz jar) roasted sweet red peppers,
1 (6.5-oz jar) marinated quartered artichoke hearts, ⅓-cup liquid reserved
1 (10-oz package) frozen spinach, chopped into cubes
1 (8-oz package) cream cheese, room temperature, cut in cubes
8 ounces fresh mozzarella cheese, cut in cubes (or use fresh mozzarella mini cheese balls)
1 cup fresh shredded parmesan cheese
1 cup crumbled feta cheese
¼ cup mayonnaise
2 cloves garlic, minced
crackers, for serving

Instructions

Grease the insert of a 3-quart slow cooker with cooking spray.
Remove the peppers from the jar and chop them up, then transfer them to the slow cooker insert.
Drain the artichokes, reserving 1/3 cup of the liquid. Chop the artichokes and transfer them to the slow cooker.
To the slow cooker, add chopped spinach, cream cheese, mozzarella, feta, mayonnaise, and garlic.
Stir in the reserved liquid; mix until everything is combined.
Cover and cook on HIGH for 2 hours.
Stir and continue to cook for 30 minutes and up to 1 hour longer.
Remove cover and stir well.
Let stand several minutes.
Serve with crackers.

Notes

To make the Dip in the oven, thaw the frozen spinach and wring out as much of the water as possible. Preheat the oven to 350˚F. Combine all the ingredients in a mixing bowl, transfer them to a 2-quart baking dish, and bake for 18 to 22 minutes or until hot and bubbly.

Nutrition