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Yields:
16 serving(s)
Prep Time:
20 mins
Total Time:
2 hrs 20 mins
Spinach artichoke dip is one of those forever-and-ever recipes, right up there with tuna noodle casserole and Salisbury steak. This version is a cousin to my classic spinach artichoke dip, but it gets a little extra sparkle thanks to the slow cooker. There’s a smidge of prep at the beginning, but once everything’s loaded into the pot, you can walk away and let it do its thing—freeing you up to wrangle the rest of your party snacks (or, you know, just relax).
What makes this particular dip so extremely scrumptious is the combination of cheeses. Cream cheese, pepper jack, parmesan, and feta all come together to create the dreamiest, creamiest, most flavorful spinach artichoke dip there is. Bring this to a Super Bowl party and you're certain to be invited back every dang year!
What's the best way to soften cream cheese?
Letting it hang out on your countertop for about 30 minutes is the easiest way. If you need to soften cream cheese faster, try submerging the sealed foil packet in warm water for 10 to 15 minutes. You can also remove the cream cheese from its packaging, place it in a microwave-safe bowl, and microwave it in 10-second intervals for up to 1 minute. Using softened cream cheese makes the dip so much easier to stir together!
Can you make slow cooker spinach artichoke dip ahead of time?
Definitely. You can assemble the dip ingredients ahead of time and store them in the refrigerator for up to 24 hours. When ready to serve, transfer everything back to the slow cooker and heat until hot and bubbly.
What should you serve with spinach artichoke dip?
Spinach artichoke dip pairs well with tortilla chips, toasted baguette slices, crackers, pita chips, or sturdy fresh vegetables like carrots, bell peppers, and celery.
Can you freeze leftover spinach artichoke dip?
No, it's better to store leftover spinach artichoke dip in the fridge. The creamy ingredients in the dip can cause it to separate and become watery once thawed and reheated.
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Ingredients
- 3 Tbsp. salted butter
- 4 garlic cloves, chopped
- 1 (5-ounce) bag baby spinach
- 2 (14-ounce) cans quartered artichoke hearts, rinsed and drained
- 1 (8-ounce) package cream cheese, at room temperature
- 1 cup sour cream or full-fat Greek yogurt
- 3/4 cup grated pepper jack cheese (about 3 ounces)
- 1/2 cup crumbled feta (about 2 ounces)
- 1/2 cup grated parmesan cheese (about 2 ounces)
- 1/3 cup milk
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/4 tsp. cayenne pepper
- Warm pita wedges, tortilla chips, or crackers, for serving
Directions
- Step 1In a medium skillet, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Increase the heat to medium-high and add the spinach. Cook, stirring occasionally, until the spinach wilts and cooks down, about 1 minute. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice from the spinach back into the skillet. Set the spinach aside.
- Step 2Add the artichokes to the liquid in the skillet and cook over medium-high heat until the liquid is cooked off and the artichokes start to get a little color, 7 to 8 minutes. Remove from the heat. Let cool slightly, then coarsely chop.
- Step 3In a 6-quart slow cooker, stir together the spinach, artichokes, cream cheese, sour cream, pepper jack, feta, parmesan, milk, salt, black pepper, and cayenne pepper. Cover and cook on low, stirring occasionally, until the dip is warmed through and thickened, and the cheese is melted, about 2 hours. Give it a good stir before serving in the slow cooker or transferring to a serving bowl. Serve with warm pita wedges, tortilla chips, or crackers.
Tip: Once ready, this dip can sit in the slow cooker on warm for up to two hours. It can be stored in an airtight container in the refrigerator for up to four days. Reheat on the stovetop or in the microwave to serve, or enjoy it cold.
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