Spinach Artichoke Dip, cooked in a crockpot, is a delicious and easy appetizer. Creamy, cheesy, and full of flavor, it’s perfect with tortilla chips or crackers.
The secret ingredient? Alfredo sauce, for a rich and smooth texture. Prepare it effortlessly with a handful of simple ingredients.
- Alfredo sauce (any brand)
- Shredded mozzarella cheese
- Cream cheese
- Grated Parmesan cheese
- Jarred artichoke hearts, drained and roughly chopped
- Cloves of garlic, minced
- Frozen spinach, thawed and squeezed dry
Making The Spinach Artichoke Dip In The Crockpot
In a large bowl, combine the Alfredo sauce, mozzarella cheese, cream cheese, Parmesan cheese and garlic. Stir well to combine.
Add the artichoke hearts and spinach and stir again to distribute them evenly.
Transfer the mixture to a crockpot and spread it in an even layer.
Cover and cook on low for 8 hours or on high for 4 hours, until the dip is hot and bubbly.
Enjoy your artichoke spinach dip with tortilla chips or crackers.
This recipe makes about 6 cups of dip. You can store the leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, simply microwave or warm it up in a saucepan over low heat, stirring occasionally.
I hope you like this recipe as much as I do. It is perfect for parties, potlucks, or game nights. Let me know what you think in the comments below. Bon appetit!
Frequently Asked Questions:
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach in this recipe. You will need about 10 ounces of fresh spinach, which you can cook in a skillet with a little olive oil until wilted. Then squeeze out the excess liquid and chop it finely before adding it to the dip.
Can I make this dip ahead of time and reheat it later?
Yes, you can make this dip a day in advance and store it in an airtight container in the refrigerator. To reheat it, you can either microwave it in a microwave-safe bowl, stirring occasionally, or bake it in an oven-safe dish at 350°F until hot and bubbly.
Can I freeze this dip for later use?
Yes, you can freeze this dip for up to 3 months. To freeze it, let it cool completely and transfer it to a freezer-safe container or ziplock bag. To thaw it, let it sit in the refrigerator overnight or at room temperature for a few hours. Then reheat it as instructed above
- A medium pot
- A wooden spoon or spatula
- A small (4-5 cup) baking dish or oven-safe skillet
- A mixing bowl
- A measuring cup and spoons
- A knife and cutting board
- 10 ounces of Alfredo sauce (any brand)
- 1 cup of shredded mozzarella cheese
- 4 ounces of cream cheese
- 1/2 cup of grated Parmesan cheese
- 13 ounces of jarred artichoke hearts, drained and roughly chopped
- 2 cloves of garlic, minced
- 9 ounces of frozen spinach, thawed and squeezed dry
- In a large bowl, combine the Alfredo sauce, mozzarella cheese, cream cheese, Parmesan cheese and garlic. Stir well to combine.
- Add the artichoke hearts and spinach and stir again to distribute them evenly.
- Transfer the mixture to a crockpot and spread it in an even layer.
- Cover and cook on low for 8 hours or on high for 4 hours, until the dip is hot and bubbly.
- Enjoy your artichoke spinach dip with tortilla chips or crackers.
Nutrition Information:Serving Size: 1/4 cup
Amount Per Serving: Calories: 200kcalTotal Fat: 16gSaturated Fat: 9gCholesterol: 45mgSodium: 370mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 7g