Ingredients of Slow Cooker Spinach-Artichoke Dip

  1. You need 1 tablespoon of olive oil.
  2. It's 1 of small onion, chopped.
  3. You need 1 (10 oz) of pkg frozen chopped spinach, thawed.
  4. It's of or.
  5. It's 12-15 ounce of fresh spinach, coarsely chopped, stems OK if chopped.
  6. It's 2 cloves of garlic, minced.
  7. You need 1 (14 oz) of can artichoke hearts in water, drained and chopped.
  8. You need 8 ounces of sour cream or whole milk Greek yogurt.
  9. It's 8 ounces of cream cheese.
  10. It's 1/2 cup of mayonnaise.
  11. It's 4 oz of pecorino Romano or Parmesan cheese, finely grated.
  12. You need 4 oz of fontina cheese.
  13. It's 1/4 teaspoon of freshly ground black pepper.
  14. You need Pinch of crushed red pepper flakes (optional).
  15. It's of Finely grated zest of 1 medium lemon (optional).

Slow Cooker Spinach-Artichoke Dip instructions

  1. Add olive oil and coat sides and bottom of the crock. Put on HIGH and add onion. Let cook until transparent, then add garlic, fresh spinach (if using fresh) and artichokes. Let cook until spinach is wilted and/or liquid is boiling..
  2. (If using frozen spinach, squeeze the excess moisture from the spinach and place in the slow cooker at this step.) Add sour cream (yogurt), cream cheese, mayonnaise, Parmesan (pecorino), and pepper, and stir to combine..
  3. Cover and cook on the HIGH setting, stirring occasionally as the cheese melts, until heated through and bubbling around the edges, about 2 hours. If too thick, add a little milk..
  4. Uncover, add the lemon zest, and stir to incorporate the cream cheese. Sprinkle green onions on top. The dip is ready to be served and can be left covered on the WARM setting for up to 2 hours..
  5. You can eat this dip straight from the pot (or transferred to a serving bowl), or transfer dip to a small ovenproof skillet (or ramekins). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving..
  6. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The dip is also delicious served cold..
  7. Comments: A 4-oz. can of chopped green chilies is a wonderful addition..

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