Crockpot Spinach Artichoke Dip
This creamy spinach artichoke dip is so easy to make in the crock pot. It is a throw-it-all-in, without too much fuss or food prep kind of recipe!
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Servings: 10 servings
Calories: 124kcal
Equipment
- Crockpot / Slow cooker
- Knife
- Chopping Board
Ingredients
- 14 ounces marinated artichoke hearts 1 can
- 3 tablespoons of the can juice
- 3 garlic cloves, finely chopped
- 2 cups fresh spinach firmly packed
- 0.5 teaspoon salt
- Pinch of cracked pepper
- 0.25 teaspoon chili flakes
- 1 cup grated Monterey Jack (Colby) cheese, firmly packed
- 0.7 cup cream cheese
- 0.5 cup sour cream
- 1 teaspoon dried dill weed
- Garnish with toasted black sesame seeds
Instructions
- Prepare your spinach and artichoke hearts. On a cutting board, chop spinach, and place it in a bowl.
- Finely dice artichoke hearts, and place them in a bowl.
- Place a crockpot on a kitchen counter, and add your vegetables, cheeses, sour cream, dill, garlic, chili flakes, and salt u0026 pepper to the crockpot.
- Stir the ingredients and place the lid on top of the crockpot.
- Cook the dip on a high setting for 1 hour or low for 2 hours.
- Once cooked, spoon the dip into a serving bowl and scatter the black sesame seeds over the top. Enjoy!
Video
Notes
- You can enjoy this dip cold or hot. When served cold, the dip will be quite stiff.
Nutrition
Calories: 124kcal | Carbohydrates: 2g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 244mg | Potassium: 86mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 956IU | Vitamin C: 2mg | Calcium: 121mg | Iron: 0.3mg