Crockpot Spinach Artichoke Dip
Ingredients
- 16 ounces cream cheese softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 10 ounces frozen chopped spinach thawed and squeezed dry
- 14 ounces canned artichoke hearts drained and chopped
- 2 garlic cloves minced
- 1 cup grated parmesan
- 1 cup shredded mozzarella divided
- Crusty bread or crackers for serving
Instructions
- Combine the cream cheese, sour cream, mayonnaise and garlic in a 4-quart crockpot.
- Cover and cook on low for 30 minutes, until the cream cheese softens enough to stir completely smooth.
- Stir in the spinach, artichoke hearts, parmesan and half the mozzarella.
- Cover and cook on low for 1 to 1 1/2 hours, stirring once, until hot throughout and bubbling gently at the edges.
- Top with the remaining mozzarella, cover, and cook 10 more minutes until melted.
- Serve warm with crusty bread or crackers.
Good to Know
Squeeze the spinach bone-dry before it goes in; leftover water is the most common reason this dip turns thin.