This spinach artichoke dip recipe just fits in a 2 qt. mini slow cooker. I confess, I bought my mini slow cooker mainly for this recipe. I absolutely love this dip, and I’m trying to establish it as a holiday tradition at Thanksgiving and Christmas. I like to keep it warm and ready in the kitchen, ready for all the visitors asking “When’s dinner?” and “What can I eat now?” So far, I eat more of it than anyone else, but shouldn’t the cook be happy? Patrick ate a lot of this when he was home for break, which may be the first vegetables he ate since he left for college.
Spinach Artichoke Dip
Ingredients
- 8 ounces fresh baby spinach chopped
- 14 ounce can artichoke hearts chopped and drained
- 8 ounces cream cheese cubed
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/3 cup finely chopped onion
- 4 teaspoons minced garlic
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt optional
Instructions
- Mix all ingredients in a medium sized bowl.
- Transfer to a mini slow cooker, which will be really full. If you can’t fit it all in, let it cook down and then add more.
- Cook on low for 3-4 hours or high for 2 hours, or until heated all the way through.
- I serve this directly from the slow cooker so it stays hot, with either crackers or pita chips. You could also scoop it on small pieces or French bread toast to create premade appetizers.
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