Spinach Artichoke Dip
Our creamy, gooey spinach artichoke dip can easily be made in the slow cooker or Instant Pot and is perfect for a party.
Serving10 servings
Ingredients
Slow Cooker Ingredients
- 10 ounces fresh baby spinach, roughly chopped
- 14 ounces canned artichoke hearts, chopped
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup onion, finely diced
- 1 clove garlic, minced
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ teaspoon garlic salt
- ¼ cup milk
- 8 ounces cream cheese, cubed
- salt and pepper, to taste
Instant Pot Instructions
- 10 ounces fresh baby spinach, roughly chopped
- 14 ounces canned artichoke hearts, roughly chopped
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup onion, minced
- 8 ounces cream cheese, cut into pieces
- ½ cup chicken broth
- 2 cups parmesan cheese, shredded
- 2 cups mozzarella cheese
- salt and pepper, to taste
Instructions
Slow Cooker Instructions
- Spray a slow cooker (I used a 4-quart slow cooker) with non-stick cooking spray.
- In a large bowl, mix together spinach, artichoke hearts, sour cream, mayonnaise, onion, garlic, mozzarella cheese, Parmesan cheese, garlic salt, and milk. Add salt and pepper as desired. Dump into your slow cooker.
- Place your cubed cream cheese on top of spinach/artichoke mixture, spread out as evenly as possible.
- Cook on high for 2 - 2 ½ hours (or low for 3-4), just until ingredients are cooked through and the cream cheese is melted. Mix in the cream cheese and keep dip on "warm" setting until eaten. Serve with crackers, bread, or vegetables.
Instant Pot Instructions
- Plug in the Instant Pot.
- Add spinach, artichoke hearts, sour cream, mayonnaise, onion, garlic, garlic salt, and cream cheese to the bottom of the Instant Pot. Mix all together. Pour the chicken broth on top.
- Place the lid on the Instant Pot and secure in place. Turn the vent to SEALING. Press the MANUAL button and set the timer for 4 minutes.
- When the cooking is finished, move the knob to VENTING and do a QUICK RELEASE of the pressure.
- Remove the lid and add in the parmesan and mozzarella cheeses; mix until everything is incorporated.
- Keep on warm setting until served. Serve with crackers, bread or vegetables.
Notes
Nutritional value varies slightly depending on whether using the slow cooker or Instant Pot cooking method. Nutritional value is calculated for slow cooker method.
Recipe adapted from CD Kitchen.
Slow Cooker Notes:
- To make this dip ahead of time (up to 24 hours in advance), mix all ingredients together in a bowl, cover, and refrigerate until you’re ready to cook. Remove from fridge, stir, and pour into a crock pot and cook as directed.
- You can also double this recipe (if you’re feeding more people). We would recommend using a 6-qt slow cooker and double checking to make sure it is heated all the way through before serving.
- This spinach artichoke dip recipe can be made using any kind of spinach – canned, fresh, or frozen. However, we think it tastes best with fresh spinach. Canned spinach makes it taste saltier and frozen spinach tends to water the dip down as it thaws.
- Total Time for Instant Pot: 5 minutes of prep time, 4 minutes of cook time, 10 minutes of pressurized time, for a total of 19 minutes.
- If you are not a fan of chicken broth or happen to be out of chicken broth there are a few substitutes you can use in its place, however it will alter the taste of the easy appetizer recipe slightly.
Nutrition
Calories: 194 kcal · Carbohydrates: 6 g · Protein: 6 g · Fat: 16 g · Saturated Fat: 8 g · Cholesterol: 44 mg · Sodium: 504 mg · Potassium: 234 mg · Fiber: 1 g · Sugar: 3 g · Vitamin A: 3150 IU · Vitamin C: 9 mg · Calcium: 156 mg · Iron: 1 mg