Ingredients
Scale
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C) for finishing step.
- In a large bowl, combine spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, garlic, onion powder, and pepper. Mix until smooth.
- Stir in mozzarella and Parmesan until well combined.
- Spoon mixture into a 3-qt slow cooker. Cover and cook on LOW for 2–3 hours, stirring once halfway through.
- After 2 hours, uncover, sprinkle remaining mozzarella on top, and broil in oven for 3–5 minutes until bubbly and golden.
- Garnish with parsley and serve warm with baguette slices, crackers, or veggies.
Notes
- For extra flavor, add 1/4 tsp red pepper flakes or 2 tbsp chopped roasted red peppers.
- Drain spinach thoroughly to prevent a watery dip.
- Store leftovers in an airtight container for up to 4 days. Reheat in crockpot on LOW or microwave.
- Prep Time: 15 minutes
- Cook Time: 2 hours 10 minutes
- Method: Crockpot
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 cup
- Calories: 195 Kcal
- Sugar: 1 g
- Sodium: 378 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 35 mg
