Crock Pot Hot Artichoke Spinach Dip
This Crock Pot Hot Artichoke Spinach Dip recipe is guaranteed to be a party pleaser. Have you ever eaten a really good dip recipe and thought to yourself if someone doesn't take this dip away from me I am going to eat the entire bowl?
We have a long list of favorite dip recipes we like to serve at our parties and family get togethers. As the end of the school year and summer approaches we will be one busy family. Starting off our celebration season will be my youngest daughters high school graduation.
Like most people when we throw a party we serve a number of dips. This Crock Pot Hot Artichoke Spinach Dip is going to be showing up at all of our future parties. This is seriously one of the best dip recipes I have ever made or eaten. To stop myself from devouring the entire crock pot full of dip I had to pack it up and hide it in the refrigerator.
Here's my advice. If you are expecting a crowd you better double the recipe!
How to Make Crock Pot Hot Artichoke Spinach Dip
Ingredients
- 1 13 oz can artichoke hearts, roughly chopped then drained
- ¾ cup frozen chopped spinach, thawed and drained well
- 8 oz cream cheese
- ¾ cup mayonnaise
- ¼ cup fresh grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
- 4 fresh garlic cloves, smashed and roughly chopped
- ¼ teaspoon salt
- ½ teaspoon fresh cracked black pepper
- ½ cup shredded Mexican blend cheese or mozzarella cheese
- 1-2 tablespoons milk (optional)
Directions
- Place the first nine ingredients into a 2 quart crock pot.
- Cook on low for 1 hour.
- Stir and add milk if the dip seems too thick.
- Sprinkle the top with the Mexican blend cheese.
- Cover and heat until cheese is melted.
- Serve with chips.
Thank you all for joining me each week celebrating #CrockPotFriday. I've been enjoying sharing a new crock pot recipe each Friday.
If you love Easy Crock Pot Dip recipes you should check out my Easy Crock Pot Cheesy Chili Dip Recipe also.
Crock Pot Cheesy Chili Dip recipe
Crock Pot Hot Artichoke Spinach Dip
Ingredients
- 1 13 oz. can artichoke hearts roughly chopped then drained
- ¾ cup frozen chopped spinach thawed and drained well
- 8 oz. cream cheese
- ¾ cup mayonnaise
- ¼ cup fresh grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
- 4 cloves fresh garlic smashed and roughly chopped
- ¼ teaspoon salt
- ½ teaspoon fresh cracked black pepper
- ½ cup shredded Mexican blend cheese or mozzarella cheese
- 1-2 tablespoons milk optional
Instructions
- Place the first nine ingredients into a 2 quart crock pot.
- Cook on low for 1 hour.
- Stir and add milk if the dip seems too thick.
- Sprinkle the top with the Mexican blend cheese.
- Cover and heat until cheese is melted.
- Serve with chips.
Nutrition
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