Description
A creamy, cheesy spinach and artichoke dip slow-cooked to perfection, delivering a warm and gooey appetizer that’s perfect for sharing with tortilla chips, crackers, or fresh vegetables.
Ingredients
Dip Ingredients
- 12 oz cream cheese
- 1/2 cup ricotta cheese
- 1/2 cup sour cream
- 14 oz can chopped artichoke hearts, drained
- 10 oz frozen chopped spinach, thawed and drained
- 1 cup shredded Monterrey Jack cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1 teaspoon black pepper
Instructions
- Combine Ingredients: In a large bowl, thoroughly mix together the cream cheese, ricotta cheese, sour cream, chopped artichoke hearts, thawed and drained spinach, Monterrey Jack cheese, Parmesan cheese, onion powder, garlic salt, and black pepper until well combined.
- Slow Cook the Dip: Pour the mixture into a small crock pot. Set the crock pot to low heat and cook the dip for approximately 2 hours, or until it becomes warm, bubbly, and gooey, stirring occasionally to ensure even heating.
- Serve: Once heated through and melted nicely, serve the dip warm alongside your favorite tortilla chips, crackers, or fresh veggie sticks for dipping.
Notes
- Be sure to thoroughly thaw and drain the spinach to avoid excess moisture which can make the dip watery.
- You can substitute Monterrey Jack cheese with mozzarella or cheddar cheese for a different flavor profile.
- Adjust the seasoning to taste, adding more black pepper or garlic salt if desired.
- This dip can be kept warm in the slow cooker on the ‘keep warm’ setting for up to an hour after cooking.
- For parties, this can be made ahead and reheated in the slow cooker before serving.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
