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Warm slow cooker spinach artichoke dip bubbling with molten mozzarella and golden parmesan crust

Warm Slow-Cooker Spinach Artichoke Dip

This viral warm slow-cooker spinach artichoke dip is the quintessential crowd-pleasing party appetizer. Made with tender quartered artichoke hearts, sweet spinach, rich cream cheese, melted mozzarella, and sharp aged parmesan, it slow-cooks to molten, bubbly perfection with zero hands-on stress for effortless holiday hosting.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 10 servings
Course: Appetizers, Holiday Entertaining, Party Snacks
Cuisine: American, Party Food, Slow Cooker Comfort
Calories: 245
Ingredients Method Nutrition Notes

Ingredients
  

Artichokes & Fresh Greens
  • 1 can 14 oz / 400g artichoke hearts in water (drained and roughly chopped)
  • 10 oz 280g frozen chopped spinach (thawed and squeezed completely bone-dry in a clean kitchen towel)
  • 4 cloves fresh garlic finely minced
  • 1 tbsp fresh lemon juice to brighten the rich cheeses
Ultra-Creamy Melted Cheese Base
  • 8 oz 225g full-fat cream cheese (cubed and softened at room temperature)
  • 1/2 cup 120g sour cream or whole milk Greek yogurt
  • 1/2 cup 120g quality mayonnaise
  • 1 1/2 cups 170g freshly shredded whole-milk mozzarella cheese (divided)
  • 3/4 cup 75g freshly grated aged Parmesan cheese (divided)
  • 1/2 tsp fine sea salt & 1/4 tsp freshly cracked black pepper
  • 1/4 tsp crushed red pepper flakes optional for gentle warmth

Method
 

Slow Cooker Instructions
  1. Prep the spinach and artichokes: Thaw frozen spinach and place in a clean lint-free kitchen towel or cheesecloth. Twist and squeeze with all your strength over the sink until no liquid drips out (this prevents a watery dip!). Drain artichoke hearts thoroughly on paper towels and roughly chop.
  2. Combine the cheese base: In the bowl of a 3 to 4-quart slow cooker (or medium bowl), combine cubed cream cheese, sour cream, mayonnaise, minced garlic, lemon juice, salt, black pepper, and red pepper flakes. Stir until mostly blended.
  3. Fold in greens & cheeses: Fold the bone-dry chopped spinach, chopped artichoke hearts, 1 cup of shredded mozzarella, and 1/2 cup of grated parmesan into the creamy mixture until evenly distributed.
  4. Slow cook to molten bliss: Smooth the surface with a spatula and top with the remaining 1/2 cup mozzarella and 1/4 cup parmesan. Cover with the lid and cook on LOW for 2 to 2 1/2 hours (or on HIGH for 1 hour) until the dip is hot, bubbly around the edges, and the cheese is fully melted.
  5. Optional Golden Broil Finish: If you want a golden restaurant-style crust, transfer the warm dip to an oven-safe ceramic baking dish and broil on high for 2 to 3 minutes until bubbling and speckled golden-brown.
  6. Keep warm & serve: Switch the slow cooker setting to "WARM" and serve directly with warm toasted sourdough crostini, crunchy pita chips, and fresh celery or carrot sticks!

Nutrition

Serving: 1gCalories: 245kcalCarbohydrates: 6gProtein: 9gFat: 21gSaturated Fat: 9.8gCholesterol: 48mgSodium: 480mgPotassium: 260mgFiber: 2.2gSugar: 1.8gVitamin A: 2950IUVitamin C: 8.5mgCalcium: 240mgIron: 1.4mg

Notes

Hostess Secret: The number one secret to velvety, non-watery spinach artichoke dip is squeezing the thawed spinach bone-dry in a kitchen towel. Removing all water ensures every scoop is thick, ultra-creamy, and clings effortlessly to your chips!

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